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
The liquid is 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 hot, 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, dense, lumpy texture.
Too much flour or not enough liquid.
a/b/g
Not enough yeast or sugar.
a/b
Too much fruit, 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
Not enough salt or sugar.
Too much liquid.
Center of the loaf is raw, not
baked enough.
Too much or not enough liquid.
a/b/g
Too much humidity.
h
Recipes with moist ingredients, e.g., yogurt.
g
Open, course, holey texture.
Too much water.
g
No salt.
b
Great humidity, water too hot.
h/i
Too much liquid.
c
Top inflated, mushroom-like in
appearance.
Bread volume too big for the pan.
a/f
Too much flour, especially for white bread.
f
Too much yeast or not enough salt.
a/b
Too much sugar.
a/b
Sweet ingredients besides the sugar.
b
The slices are uneven or there
are clumps in the middle.
Sliced while too hot (the vapor has not escaped).
j
Flour deposits on the bread
crust.
the flour was not worked well on the sides during the kneading.
g/i
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MACCHINA DEL PANE
Summary of Contents for LEI003031NOC
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