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10. Dealing with problems
If the baking result does not have the desired quality, the following overview
should help to find the cause.
Problem
Possible cause/solutions
The bread sags in the middle.
•
Liquid – too much and too warm. (The liq-
uid should be between 21 and 28°C – for
fast baking programmes between 30 and
35°C.)
•
Too little salt.
•
Too much yeast.
•
The humidity or room temperature is too
high.
•
The lid was opened for too long during
baking.
•
The rising period is too long. Use the
COLOR
button to select the “
DARK
” set-
ting.
The bread did not rise enough.
•
Not enough yeast was added.
•
The yeast was off.
•
Not enough sugar was added.
•
Too much salt was added (affects the
yeast).
•
The liquid is too warm.
•
The yeast came into contact with salt or
liquid before baking.
The bread rises too much.
•
The humidity or room temperature is too
high. (If the environmental conditions can-
not be changed, try using cooled ingredi-
ents and do not use the time delay.)
•
Too much yeast.
•
Liquid - too much or too warm.
•
Too little flour.
•
Too little salt.
The bread is too dry and dense.
•
Not enough liquids.
•
The yeast was off.
The bread is not done and still
moist in the centre.
•
Too many additional ingredients, such as
nuts, butter, dried fruits, syrup, etc., were
added.
•
Too much fruit juice was added.
The bread is too brown.
•
Too much sugar.
•
Browning level set too high.
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14752 DE-FR-NL-EN eCommerce Content RC1.indb 93
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