Use and Care Manual

18
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 structure or
too many holes
too much water
g
no salt
b
great humidity, water too
hot
h/i
too much liquid
c
Mushroom-like, unbaked
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 humid weather, remove 1-2 tablespoons of water.
h) In case of warm weather do not use the timing function. Use cold liquids.
i) Take the bread out of the pan immediately after baking and leave it on the grid to cool for at
least 15 minutes before cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by 1/4.
k) Never grease the pan!
l) Add a tablespoon of wheat gluten to the dough.