Error with the prescriptions
Problem Cause Solution
The bread rises ttoo 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 - If the water is too soft the yeast ferments more f
and spills over the baking tin - Too much milk affects the fermentation of the c
yeast
The bread goes down in the -The dough volume is larger than the tin and the a / f
middle bread goes down
- The fermantation is too short or too fast owing c / h / i
to the 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 enough sugar. a / b
-Too much liquid. h
Heavy, lumpy structure -Not 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 b
ingredients
- Old or stale flour e
The bread is not baked in the -Too much or not enough liquid a / b / g
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 j
are clumps in the middle escaped)
Flour deposits on the bread -The flour was not worked well on the sides g / i
crust during the kneading
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