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Les langues disponibles
The
does not start. The
display
HHH
The bread rises
too fast
Error with
The bread does
the recipes
not rise at all or not
enough
The dough rises
too
much
spills
baking pan
The bread goes
down in the middle
Heavy,
structure
The bread is not
baked
center
Open or coarse
structure
many holes
Mushhroom-like,
unbaked surface
The
slices
uneven or there
appliance
The appliance is still hot after
the previous baking procedure
shows
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
and
yeast ferments more
over
the
too much milk affects the
fermentation of the yeast
The dough volume is larger
than the pan 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
lumpy
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, 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 or not enough liquid
in
the
too much humidity
recipes with moist ingredients,
e.g. yogurt
too much water
or
too
no salt
gread humidity, water too hot
too much liquid
bread volume too big for the
pan
too much flour, especially for
white bread
too much yeast or not enough
salt
too much sugar
sweet ingredients besides the
sugar
are
bread not cooled enough (the
vapor has not escaped)
Pull out the plug, take out
the baking pan and leave it
to
temperature. then insert
the plug and start again.
16/37
cool
at
room
a/b
a/b
e
c
d
e
a/b/g
a/b
f
c
a/f
c/h/i
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
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