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~ 17 ~
Error with the end results continued
Open or coarse
structure or too many
holes
too much water g
no salt b
great humidity, water too hot h/i
too much liquid c
Mushroom-like,
unbaked surface
bread volume too big for the pan a/f
too much flour, especially for white bread f
too much yeast or not enough salt a/b
too much sugar a/b
sweet ingredients besides the sugar b
The slices are uneven
or there are clumps in
the middle
bread not cooled enough (the vapor has not
escaped)
j
Flour deposits on the
bread crust
the flour was not worked well on the sides during
the kneading
g/i
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.
g) In case of every humid weather remove 1-2 tablespoons of water.
h) In case of warm weather do not use the timing function. Use cold liquids.
i) Take the bread out of the pan immediately after baking and leave it on the grid to cool
for at least 15 minutes before cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by 1/4.
k) Never grease the pan!
l) Add a tablespoon of wheat gluten to the dough.
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