Mellerware MA Beker III 600W Manual De Instrucciones página 8

Problem
The bread goes down in
the middle
Heavy, lumpy structure
The bread is not baked in
the center
Open or coarse structure
or too many holes
Mushroom-like, unbaked
surface
The slices are uneven or
there are clumps in the
middle
Flour deposits on the
bread crust
a. Measure the ingredients correctly.
b. Adjust the ingredient dose and check that all the
ingredients
have been added.
c. Use another liquid or leave it to cool at room
temperature. add the ingredients specified in the recipe
in the right order, make a small ditch in the middle
of the flour and put in the crumbled yeast or the dry
yeast, avoid letting the yeast and the liquid come into
direct contact.
d. Use only fresh and correctly
stored ingredients.
e. Reduce the total amount of the ingredients, do not use
more than the specified amount of flour. reduce all the
ingredients by 1/3.
26500B_IM.indd 8
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Cause
The dough volume is larger than the
pan and the bread goes down.
The fermentation is too short or
too fast owing to the excessive
temperature of the water or the
baking chamber or to the excessive
moistness
too much flour or not enough liquid
not enough yeast or sugar
too much fruit, wholemeal or of one
of the other ingredients
old or stale flour, warm liquids make
the dough rise too quickly and loaf
falls in before baking
no salt or not enough sugar
too much liquid
too much or not enough liquid
too humid
recipes with moist ingredients, e.g.
yogurt
too much water
no salt
water too hot
too much liquid
bread volume too big for the pan
too much flour, especially for white
bread
too much yeast or not enough salt
too much sugar
bread not cooled enough (the vapor
has not escaped)
the flour was not worked well on the
sides during the kneading
Solution
a/f
c/h/i
a/b/g
a/b
b
e
a/b/g
h
g
g
b
h/i
c
a/f
f
a/b
a/b
j
g/i
f. Correct the amount of liquid. if ingredients containing
water are used, the dose of the liquid to be added must
be duly reduced.
g. In case of very humid weather remove 1-2 tablespoons
of water.
h. In case of warm weather do not use the timing
function. Use cold liquids.
i. Take the bread out of the pan immediately after baking
and leave it on the grid to cool for at least 15 minutes
before cutting it.
j. Reduce the amount of yeast or of all the ingredient
doses by 1/4.
k. Never grease the pan!
l. Add a tablespoon of wheat gluten to the dough.
2018-09-27 02:14:55 PM