21
Error with the prescriptions
Problem
The bread rises too fast.
The bread does not rise at all or
not enough.
The dough rises too much and
spills over the baking tin.
The bread goes down
in the middle.
Heavy, lumpy structure
The bread is not baked
in the center.
Open or coarse structure or too
many holes
Mushroom-like, unbaked surface
The slices are uneven or there
are clumps in the middle.
Flour deposits on the bread crust
Cause
– too much yeast, too much flour, not enough salt
– or several of these causes
– 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
– if the water is too soft the yeast ferments more
– too much milk affects the fermentation of the yeast
– 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
– 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.
– Too much or not enough liquid
– Too much humidity
– Recipes with moist ingredients, e.g. yogurt
– Too much water
– No salt
– Great humidity, water too hot
– Too much liquid
– 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
– Bread not cooled enough (the vapor has not escaped)
– The flour was not worked well on the sides during the
kneading.
Solution
a/b
a/b
e
c
d
e
a/b/g
a/b
f/k
c
a/f
c/h/i
a/b
h
a/b/g
a/b
b
e
a/b/g
h
g
g
b
h/i
c
a/f
f
a/b
a/b
b
j
g/i
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.
53257-05-BBA 560-GB1 neu 15.05.2003 10:38 Uhr Seite 21
