Bedienungsanleitung Bomann cb 595 (Seite 28 von 94) (Deutsch, Englisch, Holländisch, Portugiesisch, Polnisch)

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Error with the prescriptions

Error with the prescriptionsError with the prescriptions

Error with the prescriptions

Problem

ProblemProblem

Problem

Cause

CauseCause

Cause

Solution

SolutionSolution

Solution

The bread rises too fast. – too much yeast, too much flour, not enough salt

– or several of these causes

a/b

The bread does not rise at all

or not enough.

– no yeast at all or too little

– old or stale yeast

– liquid too hot

– the yeast has come into contact with the liquid

– wrong flour type or stale flour

– too much or not enough liquid

– not enough sugar

a/b

d/l

a/b/g

a/b

The dough rises too much

and spills over the baking tin.

– if the water is too soft the yeast ferments more

– too much milk affects the fermentation of the yeast

f/k

The bread goes down in the

middle.

– The dough volume is larger than the tin and the bread

goes down.

– The fermentation is too short or too fast owing to the

Excessive temperature of the water or the baking chamber

or to the excessive moistness. Warm liquids make the

dough rise too quickly and loaf fall in before baking.

– No salt or not enough sugar

– Too much liquid

a/f

c/h/i

a/b

f/g

Heavy, lumpy structure – Too much flour or not enough liquid

– Not enough yeast or sugar

– Too much fruit, wholemeal or of one of the other

ingredients

– Old or stale flour.

a/b/g

a/b

The bread is not baked in the

center.

– Too much or not enough liquid

– Too much humidity

– Recipes with moist ingredients, e.g. yogurt

a/b/g

Open or coarse structure or

too many holes

– Too much water

– No salt

– Great humidity, water too hot

– Too much liquid

f/g

f/h

Mushroom-like, unbaked

surface

– Bread volume too big for the tin

– Too much flour, especially for white bread

– Too much yeast or not enough salt

– Too much sugar

– Sweet ingredients besides the sugar

a/e/j

a/b/j

a/b

The slices are uneven or

there are clumps in the

middle.

– Bread not cooled enough (the vapor has not escaped) i

Flour deposits on the bread

crust

– The flour was not worked well on the sides during the

kneading.

Solutions for the problems

Solutions for the problemsSolutions for the problems

Solutions for the 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. 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 amount 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 very humid weather remove 1–2 tablespoons of water.

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Bomann cb 595 Seite 28

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