Error with the prescriptions
PROBLEM CAUSE SOLUTION
The bread rises too fast. – too much yeast, too much flour, not enough salt a/b
– or several of these causes
The bread does not rise at all – no yeast at all or too little a/b
or not enough. – old or stale yeast e
– liquid too hot c
– the yeast has come into contact with the liquid d
– wrong flour type or stale flour e
– too much or not enough liquid a/b/g
– not enough sugar a/b
The dough rises too much and – if the water is too soft the yeast ferments more f/k
spills over the baking tin. – too much milk affects the fermentation of the yeast c
The bread goes down – The dough volume is larger than the tin and the bread goes a/f
in the middle. down.
– The fermentation is too short or too fast owing to the c/h/i
excessive temperature of the water or the baking chamber
or to the excessive moistness.
Warm liquids make the dough rise too quickly and loaf fall
in before baking.
– No salt or not enough sugar a/b
– Too much liquid h
Heavy, lumpy structure – Too much flour or not enough liquid a/b/g
– Not enough yeast or sugar a/b
– Too much fruit, wholemeal or of one of the other ingredients b
– Old or stale flour. e
The bread is not baked – Too much or not enough liquid a/b/g
in the center. – Too much humidity h
– Recipes with moist ingredients, e.g. yogurt g
Open or coarse structure or – Too much water g
too many holes – No salt b
– Great humidity, water too hot h/i
– Too much liquid c
Mushroom-like, unbaked – Bread volume too big for the tin a/f
surface – 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 – Bread not cooled enough (the vapor has not escaped) j
are clumps in the middle.
Flour deposits on the bread – The flour was not worked well on the sides during the g/i
crust kneading.
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