H.Koenig bake 320 Manual De Instrucciones página 15

The bread rises
too fast
Error with the
prescriptions
The bread does
not rise at all or
not enough
The dough rises
too much and
spills over the
baking pan
The bread goes
down
middle
Heavy,
structure
The bread is not
baked
center
Open or coarse
structure or too
many holes
Mushhroom-like,
unbaked surface
too much yeast, too much
flour, not enough salt
or several of these causes
No yeast at all or too little
old or stale yeast
liquid too hot
the yeast has come into
contact with the liquid
wrong flour type or stale
flour
too much or not enough
liquid
not enough sugar
If the water is too soft the
yeast ferments more
too much milk affects the
fermentation of the yeast
The dough
in the larger than the pan and the
bread goes down.
The fermentation is too
short or too fast owing to
the excessive temperature
of the water or the baking
chamber
excessive moistness
lumpy too much flour or not
enough liquid
not enough yeast or sugar a/b
too much fruit, wholemeal
or of one of the other
ingredients
old or stale flour, warm
liquids make the dough
rise too quickly and loaf fall
in before baking
no salt or not enough sugar
too much liquid
too much or not enough
in the liquid
too much humidity
recipes
ingredients, e.g. yogurt
too much water
no salt
gread humidity, water too
hot
too much liquid
bread volume too big for
the pan
too much flour, especially
for white bread
a/b
a/b
e
c
d
e
a/b/g
a/b
f
c
volume is a/f
c/h/i
or to the
a/b/g
B
e
a/b/g
h
with moist g
g
b
h/i
c
a/f
f