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After rising, the middle of the
dough is not sufficiently cooked
during baking.
The bread is too heavy and the
crumb is too dense.
Too many holes in the bread.
There is flour stuck to the
surface of the bread.
yeast or the yeast has expired
or the water temperature is too
hot or the yeast has mixed with
salt.
1. the flour is gluten-free.
2. the bread leavened too
quickly and at too high a
temperature.
3. too much water.
1. too much flour and too little
water.
2. too much fruit.
1. too much water and too
much salt.
2. water is too hot.
1. too many sticky and strong
ingredients such as butter or
banana.
2. kneads incompletely with too
little water.
yeast and its quantity.
Use gluten flour or special
bread flour.
Use the unit in a room at room
temperature.
Reduce the water according to
the water absorption of the
flour.
Reduce the flour and add
water.
Reduce the fruit and add yeast.
Reduce the water and check if
the added salt.
Lower the temperature.
When kneading, remove
ingredients that are not mixed
in the dough with a wooden
spatula.
Check if there is enough water
and the kneading operation
works well.
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