Andrew James Bread Maker Manual de usuario descargar pdf (Pagina 29)

29

8. Bread size is too

small or bread has

not risen.

 No yeast or the amount

of yeast is not enough.

The yeast may have poor

acvity due to the water

temperature being too

high, yeast is mixed

together with salt, or the

environment

temperature is low .

 Check the amount and

performance of the

yeast. Increase the

environment

temperature to the

correct temperature.

9. Dough is so large it

overows the bread

pan.

 Too much liquid has

been used to make the

dough so. The amount

of yeast used could also

be excessive.

 Reduce the amount of

liquids used.

10

.

Bread collapses in

the middle when

baking.

 The our used is not

strong enough to make

the dough rise.

 Yeast producon rate is

too rapid or the yeast

temperature is too high.

 Excessive water makes

dough too wet and so.

 Use bread our or strong

powder.

 Make sure the yeast is at

a correct temperature.

 Reduce the water in the

recipe .

11

.

Bread weight is very

large and is too

dense.

 Too much our or lack of

water.

 There is too much fruit

or too much whole

wheat our.

 Reduce our or increase

water.

 Check water

temperature.

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