Error with the
prescriptions
The bread rises
too fast
too much yeast, too much
flour, not enough salt
a/b
or several of these causes
The bread does
not rise at all or
not enough
No yeast at all or too little a/b
old or stale yeast
e
liquid too hot
c
the yeast has come into
contact with the liquid
d
wrong flour type or stale
flour
e
too much or not enough
liquid
a/b/g
not enough sugar
a/b
The dough rises
too much and
spills over the
baking pan
If the water is too soft the
yeast ferments more
f
too much milk affects the
fermentation of the yeast
c
The bread goes
down
in
the
middle
The dough volume is
larger than the pan and the
bread goes down.
a/f
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
c/h/i
Heavy,
lumpy
structure
too much flour or not
enough liquid
a/b/g
not enough yeast or sugar a/b
too much fruit, wholemeal
or of one of the other
ingredients
B
old or stale flour, warm
liquids make the dough
rise too quickly and loaf fall
in before baking
e
no salt or not enough sugar
too much liquid
The bread is not
baked
in
the
center
too much or not enough
liquid
a/b/g
too much humidity
h
recipes
with
moist
ingredients, e.g. yogurt
g
Open or coarse
structure or too
many holes
too much water
g
no salt
b
gread humidity, water too
hot
h/i
too much liquid
c
Mushhroom-like,
unbaked surface
bread volume too big for
the pan
a/f
too much flour, especially
for white bread
f
