Problems And Solutions - tomado TBM8001W Mode D'emploi

There are different factors that could lead to a poor result when baking bread. Below are a number of examples of poor results
and how to solve this, if possible.
The loaf has collapsed
- If your loaf seems to have collapsed on all sides, this means that the dough was too wet. Try adding a little less water.
When using conserved fruits or vegetables, first drain them well and properly wipe them dry before using them. They have
been soaking for a longer period of time, as a result of which they contain excess liquid. You can also try to use a lighter type
of flour.
- It can also be a case of excess leavening. The dough has risen so much, that the dough is no longer able to handle the
rise. Try to add a little less yeast, 1 to 2 grammes less. In this case, it is also possible that the amount of liquid is to blame.
It is possible that you use meal that needs less water than the standard recipes indicate. Try adding 10 to 20 ml less water
the next time.
The loaf is not baked enough in the centre.
- If the inside of the loaf is not baked enough, this could be caused by the type of flour used. This usually happens when using
heavier types of flour, such as rye flour or whole wheat flour. Try using one kneading process more when using these types
of flour. When the bread maker has stopped the first kneading process, stop the appliance. Then set the appliance once
more and press start: the appliance starts to knead again, now a larger volume of air has been absorbed in the dough.
- You can also set the crust colour to dark, as a result of which the baking temperature is increased.
The loaf has overspilled
- If your loaf rises higher than normally, this means that you used too much yeast. Check that you used the correct amount and
type of yeast.
- Too much sugar could activate your yeast too much. Reduce the amount of sugar and also be careful when using fruits
containing a lot of sugar or honey. Try to reduce the amount of water by 10 to 20 ml. Do remember that a lower moisture
content prevents the yeast from being too active.
- When using a very finely ground flour, it is also sometimes possible that the loaf rises too much. Compared to heavier
or more coarsely ground types of flour, these types of flour do not need a very active yeast to be able to rise.
The loaf is too dry
- Use a little less flour or add 1 tablespoon of liquid. When the bread maker is mixing heavier dough or when it uses longer
kneading times, it is possible that the machine lightly vibrates on the worktop. Therefore, make sure the appliance
is on a stable surface, not too close to another object and also not too close to the edge of the worktop.
Flat loafs
- When using flour ground by the miller or whole wheat flour, it is possible that the loaf is a little more flat (not a nice ball).
- If your loaf does not rise at all, you must check the yeast. Have you forgotten to add the yeast? If the loaf has risen only
slightly, it is possible that the yeast was too old.
- Activation of the yeast is prevented if the water is too cold or too hot.
- Also check the amount of salt used. Make sure you have not used too much salt.
The appliance is not working
- Is it switched on?
The temperature of the bread maker is too high. Allow the bread maker to cool down before you start it again.
There is smoke coming from the aeration holes
- Perhaps ingredients have spilled onto the heating element.
The top of the loaf has cracked and looks brown.
- Too much flour, yeast or sugar.
Loaf is too small
- Not enough flour, yeast, sugar or water was used.
- Whole wheat flour was used, or flour containing artificial yeast.
- Poor type of yeast was used.
- Flour or yeast was used that was no longer fresh.
Loaf not baked enough
- Stop button was pressed after switching on.
- The lid was opened during the baking process.
Part of the loaf is still covered with flour.
- Not enough water was used.

PROBLEMS AND SOLUTIONS

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