PRIXTON LA PETITE BAKERY Manual página 30

Problem
Bread raised too
7
high or pushed lid
up.
8
Bread does not rise;
loaf short.
Bread has a crater
9
in the top of the
loaf once baked.
10 Crust color is too
light.
11 Crust color is too
dark.
Bread loaf is
12
lopsided.
13 Loaves made are
different shapes.
14 Bottom is hollow or
holey inside.
15 Under baked or
sticky, dough bread.
Problem cause
*Ingredients not
measured properly(too
much yeast, flour).
*Kneading paddle not in
bread pan.
*Forgot to add salt.
*Incurred measurement
of ingredients or inactive
yeast. *Lifting lid during
programs.
*Dough has risen too fast.
*Too much yeast or water.
*Incorrect program
chosen for the recipe.
*Opening the lid during
baking.
*Too much sugar in the
recipe.
*Too much yeast or water.
*Kneading paddle pushed
dough to one side before
rising and baking.
*Varies by the type of
bread.
*Dough too wet, too
much yeast, no salt.
*Water too hot.
*Too much liquid;
incorrect program
chosen.
30
Solution
*Measure all ingredients
accurately and make
sure sugar and salt have
been added.
*Try decreasing yeast by
1/4 teaTsp (1.2ml).
*Check installation of
kneading paddle.
*Measure all ingredients
accurately *Check
expiration date of yeast
and flour. *Liquids
should be room
temperature.
*Do not open lid during
baking. *Select a darker
crust option.
*Do not open lid during
baking. *Select a darker
crust option.
*Decrease sugar amount
slightly.*Select a lighter
crust option.
*Measure all ingredients
accurately. *Decrease
yeast or water slightly.
*Some loaves may not be
evenly shaped, particularly
with whole-grain flour.
*Whole-grain or multi-
grain is denser and may
be shorter than a basic
white bread.
*Measure all ingredients
accurately *Decrease yeast
or water slightly. Check
salt measurement.
*Use room temperature
water.
*Decrease liquid and
measure ingredients
carefully.
*Check program hosen for
recipe.