141
Problem
Probable cause
Solution
(description below)
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
Coarse structure or too many
holes in bread.
- Too much water.
g
- No salt.
b
- Great humidity, too hot water.
h/i
- Too much liquid.
c
Mushroom-like, unbaked
surface.
- Bread volume too big for the tin.
a/f
- Too much flour, especially for white bread.
f
- Too much yeast or not enough salt.
a/b
- Too much sugar.
a/b
- Other sweet ingredients apart from sugar.
b
The slices are uneven or
there lumps in the middle.
- The bread did not cool enough (the vapor has not escaped).
j
Flour deposits on the bread
crust.
- The flour was not worked well on the sides during kneading.
g/i
Solutions to the above problems
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.
The ingredients must added the order specified in the
relevant recipe. Make a small ditch in the middle of the
flour and put crumbled or dry yeast inside. Do not allow
the yeast to come into direct contact with the liquid.
d) Use only fresh and properly stored ingredients.
e) Reduce the total amount of the ingredients, do not use
more flour than specified in the recipe. Reduce all the
ingredients by
⅓
.
f) Reduce the amount of liquid. Reduce the amount of
liquid, if ingredients containing water are used.
g) In case of very humid weather add 1-2 tablespoons of
water less.
h) In case of warm weather do not use the timing function.
Use cool liquids.
i) Take the bread out of the tin immediately after baking
and leave to rest for at least 15 minutes before cutting.
j) Reduce the amount of yeast or all ingredients by ¼.
Remarks on recipes
1. Ingredients
Since each ingredient plays a specific role for the
●
successful baking of the bread, the correct measuring is
just as important as the order in which the ingredients
are added.
The most important ingredients such as the liquid
●
flour, salt, sugar and yeast (either dry or fresh yeast
can be used) influence the successful outcome of the
preparation of the dough and the bread. Always use the
right quantities in the right proportions.
Use lukewarm ingredients if the dough needs to be
●
prepared immediately. If you wish to set the program
phase timing function, it is advisable to use cold
ingredients to avoid the yeast to start rising too soon.
Margarine, butter and milk have an influence on the
●
flavor of the bread.
Sugar can be reduced by 20% to make the crust lighter
●
and thinner without affecting the successful outcome of
the baking. You can replace sugar with honey if you want
the crust to be softer and lighter.
Gluten which is produced in the flour during the kneading
●
provides the structure of the bread. The ideal flour
mixture is composed of 40% whole meal flour and 60%of
white flour.
If you wish to add cereals grains, leave them to soak
●
overnight. Reduce the quantity of flour and liquid (up to
1/5 less).
It is necessary to use leaven with rye flour. It contains
●
milk and acetobacteria thanks to which the bread is
lighter and it ferments thoroughly. You can make leaven
by yourself, however it is time consuming. Therefore,
concentrated leaven powder is used in the recipes
below. The powder is sold in 15g packets (for 1 kg of
flour). We recommend to follow the recipes below (½,
¾ or 1 packet). The bread will crumble if you add less
leaven than indicated in the recipe.
If leaven powder with a different concentration is used
●
(100g packet for 1 kg of flour) the quantity of flour must
be reduced by 80g for 1 kg of flour.
You can also use liquid leaven. Follow the doses
●
indicated on the package. Fill the measuring beaker with
the liquid leaven and top it up with other liquid ingredients
in the right doses as specified in the recipe.
Summary of Contents for 43Z010
Page 60: ...62 10 RU...
Page 66: ...68 10 30 30 START STOP 1 30 1 2 3 4...
Page 70: ...72 a b c d e f g 1 2 h i 15 j 1 Ma 20 40 60 1 5 15 1 1 100 1 80 1 M BASIC WHOLEWHEAT 500...
Page 71: ...73 2 10 1 750 Mo 1 4 1 2 3 30 300 4 1000 750 5 SUPER RAPID SWEET 6...
Page 72: ...74 K PE...
Page 73: ...75 10 ZELMER BG...
Page 79: ...81 10 30 30 START STOP 1 30 1 2 3 4...
Page 83: ...85 g 1 2 h i 15 j 1 20 40 60 1 5 15 1 1 100 1 80 1 BASIC WHOLEWHEAT 500 2...
Page 84: ...86 750 3 30 300 4 1000 750 5 SUPER RAPID SWEET 6...
Page 85: ...87 10 UA...
Page 91: ...93 i i 30 START STOP 1 30 1 2 3 4 i E 01 START STOP i a...
Page 95: ...97 BASIC WHOLEWHEAT i 500 i i a 2 i i 750 3 a 30 300 4 1000 750 5 i SUPER RAPID SWEET...
Page 96: ...98 6 i...
Page 142: ...Notes...
