Myria MY4014, User Manual

RO MY4014 - Manual de utilizare

33

Error with the prescriptions

Problem 

Cause 

Solution 

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 ex-
cessive 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, whole meal or of one of the other ingre-
dients 

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 struc-
ture or too many holes

too much water 

g

no salt 

b

greed humidity, water too hot 

h/i

too much liquid 

c

Mushroom-like, un-
baked surface

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 

bread not cooled enough (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

a) Measure the ingredients correctly. 

b) Adjust the ingredient doses and check that all the ingredients have been added. 

c) Use another liquid or leave it to cool at room temperature. add the ingredients specified 

in the recipe in the right order, make a small ditch in the middle of the flour and put in the 

crumbled yeast or the dry yeast, avoid letting the yeast and the liquid come into direct 

contact.

d) Use only fresh and correctly stored ingredients.

e) Reduce the total amount of the ingredients, do not use more than the specified mount 

of flour. reduce all the ingredients by 1/3. 

f) Correct the amount of liquid. if ingredients containing water are used, the dose of the 

liquid to be added must be duly reduced. 

g) In case of every humid weather, remove 1-2 tablespoons of water.