The bread rises too fast
Too much yeast, too much flour or not enough salt. Can be a
combination of these.
The bread does not rise enough
Not enough yeast. Old or stale yeast. Liquids too hot or too cold. The
yeast has come into contact with the liquids before mixing. Wrong or
stale flour. Incorrect liquid quantities. Not enough sugar.
The bread collapses in the middle
The dough volume is too large for the tin. The fermentation period is
too fast or short owing to excessive temperature of water or the baking
chamber or to excessive moistness. Too much gluten in the flour. Too
much liquid.
Heavy or lumpy loaf
Too much flour or not enough liquid. Not enough yeast or sugar. Too
much fruit, wholemeal or other ingredient. Old or stale flour.
The bread is not baked in the middle
Too much or not enough liquid. Too much humidity. Recipe has too
much moisture in the ingredients.
Open or course loaf with too many holes
Too much water. Not enough salt. Water too hot or humidity is too
high.
The bread is burnt black
The bread maker is faulty. Do not use. Return for service immediately.
Solutions and Tips
Measure the ingredients correctly.
Cool liquids to room temperature before use.
Add the ingredients in the specified order.
Use only fresh and correctly stored ingredients.
In cases of extreme humidity remove 1-2 tablespoons of water.
In warm weather do not use the timer function and use cold liquids.
Use lukewarm ingredients if the dough is to be prepared immediately.
Margarine, butter and milk affect the flavour of the bread.
Sugar can be reduced by 20 % to make the crust lighter or thinner.
Honey instead of sugar will make the crust softer and lighter.
Gluten which is produced in the flour during mixing provides the
structure for the bread. The ideal flour mix is 40 % wholemeal and
60% white flour.
If you wish to add cereal grains, leave to soak overnight. Reduce the
amount of flour and liquid by up to 1/5
th
Quick cycle makes a quicker but smaller loaf.
Summary of Contents for CE022BM
Page 1: ...BREADMAKER MODEL CE022BM ...
