55
TROUBLE SHOOTING - RECIPES
Mistake
Cause
Remedy
Bread rises too much.
Too much yeast, too much flour
not enough salt, or a combination of these causes
a/b
Bread does not rise or only insuffi-
ciently
No or insufficient yeast
Old yeast.
Liquid too hot
Yeast came into contact with liquid
Wrong or old flour.
Too much or insufficient liquid.
Not enough sugar
a/b
e
c
d
e
a/b/g
a/b
Dough rises and flows over the ba-
king tin.
Very soft water so that yeast fermentation is stronger.
Too much milk has influenced yeast fermentation
f/k
c
Bread has collapsed.
Bread volume larger than the bread pan causing it to collapse
Too early or too fast yeast fermentation due to warm water,
warm baking chamber or high humidity level.
a/f
c/h/i
Bread is dented after baking.
Not enough gluten in the flour.
Too much liquid
l
a/b/h
Stiff, lumpy texture
Too much flour or insufficient liquid
Not enough yeast or sugar
Too much fruit, wholemeal or other ingredients.
Old or poor quality flour
a/b/g
a/b
b
e
Not baked in the centre.
Too much or insufficient liquid.
High amount of moisture.
Recipe with moist ingredients, e.g. yoghurt.
a/b/g
h
g
Open, coarse texture or full of ho-
les.
Too much water.
No salt.
High amount of moisture; water was too warm.
Liquid was too hot.
g
b
h/i
c
Mushroom-like surface that has not
been baked properly
Bread volume larger than the tin
Too much flour, particularly with white bread.
Too much yeast or insufficient salt.
Too much sugar
Sweet ingredients in addition to the sugar.
a/f
f
a/b
a/b
b
Unevenly sliced or lumpy bread.
Bread has not cooled down sufficiently.
j
Flour was not properly kneaded in at the sides
g/l
Remedying the mistakes
a
Measure the ingredients correctly.
b
Match the quantity of ingredients accordingly and check whether an ingredient has been forgotten.
c
Use another liquid or allow it too cool down to room temperature.
d
Add the ingredients in the sequence listed in the recipe. Produce a small hole in the centre and immediately add
the crumbled or dried yeast. Avoid direct contact between yeast and liquid.
e
Only use fresh and properly stored ingredients.
f
Reduce the overall quantity; do not use more that the specified quantity of flour. Reduce all ingredients by one
third.
g
Correct the amount of liquid. If moist ingredients are used then the amount of liquid must be reduced.
h
Use 1-2 tablespoons less during wet weather.
i
Do not use the timing program in hot weather. Use cold liquids. Use the program SCHNELL or ULTRA-SCHNELL
to shorten the rising phases.
j
Immediately remove the bread from the tin after baking and allow it to cool down on a grid for at least 15 minutes
before it is cut.
k
Diminish the yeast or all ingredients by one quarter of the specified amount.
l
Add one tablespoon of wheat gluten to the dough.
