Downloaded from www.vandenborre.be
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Downloaded from www.vandenborre.be
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<strong>Downloaded</strong> <strong>from</strong> <strong>www</strong>.<strong>vandenborre</strong>.<strong>be</strong><br />
B3990 <strong>www</strong>.domo-elektro.<strong>be</strong><br />
The bread is too<br />
small or rises insufficiently.<br />
There is too much<br />
dough and it rises<br />
up over the edge of<br />
the baking tin.<br />
The bread collapses<br />
in the centre during<br />
baking.<br />
The bread is too<br />
heavy and the<br />
structure is too<br />
solid.<br />
When cutting the<br />
bread it appears to<br />
<strong>be</strong> hollow inside.<br />
Dry ingredients are<br />
found of the outside<br />
of the bread.<br />
The crust is thick<br />
and the crust colour<br />
is too dark when<br />
making cakes or<br />
products containing<br />
lots of sugar.<br />
No yeast or too little used.<br />
Inactive yeast through water<br />
temperature <strong>be</strong>ing too high.<br />
Yeast has <strong>be</strong>en mixed with<br />
salt.<br />
The room temperature is too<br />
low.<br />
The dough is too sloppy as<br />
a result of excessive amount<br />
of water and too much yeast<br />
used.<br />
You used the wrong type of<br />
flour resulting in failure to<br />
rise.<br />
The yeast multiplied too<br />
rapidly or had a too high<br />
temperature.<br />
Excessive liquid content<br />
makes the dough wet and<br />
sloppy.<br />
Too much or too little flour<br />
or water.<br />
Too many fruit ingredients or<br />
too much wholemeal flour.<br />
Too much water or yeast or<br />
no salt used.<br />
The water temperature is too<br />
high.<br />
Sticky ingredients such as<br />
butter and bananas, etc. have<br />
<strong>be</strong>en used.<br />
Kneading was not satisfactory<br />
due to water shortage.<br />
Different recipes or ingredients<br />
greatly affect the results<br />
of the baking process. The<br />
use of lots of sugar results in<br />
a very dark crust colour.<br />
62<br />
Check the amount of yeast. Increase<br />
room temperature if necessary.<br />
Reduce liquid content and follow<br />
the recipe.<br />
Use bread flour or more powerful<br />
baking powder.<br />
Check room temperature and adjust<br />
it if necessary.<br />
Adjust the recipe in relation to the<br />
amount of liquid absor<strong>be</strong>d.<br />
Reduce the amount of flour or use<br />
more water/liquid.<br />
Reduce the amount of ingredients<br />
and use more yeast.<br />
Use less water or yeast and check<br />
whether or not salt was used.<br />
Check the water temperature.<br />
Do not add sticky ingredients to the<br />
dough.<br />
Check to make sure that the breadmaker<br />
is working correctly and that<br />
the amount of water used is right.<br />
If the crust colour is too dark<br />
through the use of lots of sugar,<br />
press on the START/STOP button 5<br />
to 10 minutes <strong>be</strong>fore the planned<br />
stop time has <strong>be</strong>en reached so that<br />
you interrupt the programme prematurely.<br />
Leave the bread or cake in<br />
the closed baking tin for 20 minutes.
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