Troubleshooting
BREAD PAN
LOAF SIZE AND SHAPE
Problem
Possible cause
Solution
Bread does not rise enough
Wholemeal breads will be lower than white breads due to less glutenforming protein in whole wheat flour.
Normal situation no solution.
Not enough liquid.
Increase liquid by 15ml/3tsp.
Sugar omitted or not enough added.
Assemble ingredients as listed in recipe.
Wrong type of flour used.
You may have used plain white flour instead
of strong bread flour which has a higher
gluten content.
Do not use all-purpose flour.
Wrong type of yeast used.
For best results use only fast action “easy blend” yeast.
Not enough yeast added or too old.
Measure amount recommended and check expiry date on package.
Rapid bread cycle chosen.
This cycle produces shorter loaves This is normal.
Yeast and sugar came into contact with each other before kneading cycle.
Make sure they remain separate when added to bread pan.
Flat loaf no rising.
Yeast omitted or too old.
Assemble ingredients and check expiry date.
Liquid too hot.
Check recipe for correct liquid temperature.
Too much salt added.
Use amount recommended.
If using timer yeast got wet before bread making process started.
Place dry ingredients into corners of pan
Protect yeast from liquids by making slight well in centre of dry ingredients.
Top inflated – mushroom-like in appearance.
Too much yeast.
Reduce yeast by 1/4tsp.
Too much sugar.
Reduce sugar by 1tsp.
Too much flour.
Reduce flour by 6 to 9tsp.
Not enough salt.
Use amount of salt recommended in recipe.
Warm humid weather.
Reduce liquid by 15ml/3 tsp and yeast by 1/4tsp.
Top and sides cave in.
Too much liquid.
Reduce liquid by 15ml/3tsp next time or add a little extra flour.
Too much yeast.
Use amount recommended in recipe or try a quicker cycle next time.
High humidity and warm weather may have caused dough to rise too fast.
Chill water or add milk straight from fridge.
Gnarly knotted top – not smooth.
Not enough liquid.
Increase liquid by 15ml/3tsp.
Too much flour.
Measure flour accurately.
Tops of loaves may not all be perfectly shaped however this does not affect wonderful flavour
of bread.
Make sure dough is made under the best possible conditions.
Collapsed while baking.
Machine was placed in a draught or may have been knocked or jolted during rising.
Reposition bread maker.
Exceeding capacity of bread pan.
Do not use more ingredients than recommended for large loaf (max 1Kg).
Not enough salt used or omitted (salt helps prevent the dough over proving).
Use amount of salt recommended in recipe.
Too much yeast.
Measure yeast accurately.
Warm humid weather.
Reduce liquid by 15ml/3tsp and reduce yeast by 1/4tsp.
Loaves uneven shorter on one end.
Dough too dry and not allowed to rise evenly in pan.
Increase liquid by 15ml/3 tsp.
Foldable blade does not stand up during kneading process.
Blade was not cleaned very well.
Clean the blade (see cleaning section).
ELX12539_IFU_Baguette_bakmaskin_ELX_13lang.indd 14
2009-12-07 16:51:25
Инструкция по эксплуатации Electrolux EBM8000 — страница 13
Формат: Руководство
Страниц: 151
Категория: Хлебопечки
Добавил: OLD
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