Trouble Shooting - Recipes - Unold 68125 Mode D'emploi

TROUBLE SHOOTING - RECIPES

Mistake
Bread rises too much.
Bread does not rise or only
insufficiently
Dough rises and flows over the
baking tin.
Bread has collapsed.
Bread is dented after baking.
Stiff, lumpy texture
Not baked in the centre.
Open, coarse texture or full of
holes.
Mushroom-like surface that has not
been baked properly
Unevenly sliced or lumpy bread.
Remedying the mistakes
a Measure the ingredients correctly.
b Match the quantity of ingredients accordingly and check whether an ingredient has been forgotten.
c Use another liquid or allow it too cool down to room temperature.
d Add the ingredients in the sequence listed in the recipe. Produce a small hole in the centre and immediately add
the crumbled or dried yeast. Avoid direct contact between yeast and liquid.
e Only use fresh and properly stored ingredients.
f Reduce the overall quantity; do not use more that the specified quantity of flour. Reduce all ingredients by one third.
g Correct the amount of liquid. If moist ingredients are used then the amount of liquid must be reduced.
h Use 1-2 tablespoons less during wet weather.
i Do not use the timing program in hot weather. Use cold liquids. Use the program SCHNELL or ULTRA-SCHNELL to
shorten the rising phases.
j Immediately remove the bread from the tin after baking and allow it to cool down on a grid for at least 15 minutes
before it is cut.
k Diminish the yeast or all ingredients by one quarter of the specified amount.
l Add one tablespoon of wheat gluten to the dough.
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Cause
Too much yeast, too much flour
not enough salt, or a combination of these causes
No or insufficient yeast
Old yeast.
Liquid too hot
Yeast came into contact with liquid
Wrong or old flour.
Too much or insufficient liquid.
Not enough sugar
Very soft water so that yeast fermentation is stronger.
Too much milk has influenced yeast fermentation
Bread volume larger than the bread pan causing it to collapse
Too early or too fast yeast fermentation due to warm water,
warm baking chamber or high humidity level.
Not enough gluten in the flour.
Too much liquid
Too much flour or insufficient liquid
Not enough yeast or sugar
Too much fruit, wholemeal or other ingredients.
Old or poor quality flour
Too much or insufficient liquid.
High amount of moisture.
Recipe with moist ingredients, e.g. yoghurt.
Too much water.
No salt.
High amount of moisture; water was too warm.
Liquid was too hot.
Bread volume larger than the tin
Too much flour, particularly with white bread.
Too much yeast or insufficient salt.
Too much sugar
Sweet ingredients in addition to the sugar.
Bread has not cooled down sufficiently.
Flour was not properly kneaded in at the sides
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Remedy
a/b
a/b
e
c
d
e
a/b/g
a/b
f/k
c
a/f
c/h/i
l
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/l