Problem Cause Remedy
The dough
rises too much
and spills over
the baking tin
If the water is too soft the yeast fer-
ments more
f/k
Too much milk affects the fermentation
of the yeast
c
The bread
goes down in
the middle
The dough volume is larger than the tin
and the bread goes down
a/f
The fermentation is too short or too fast
owing to the excessive temperature of
the water or the baking chamber or to
the excessive moistness.
c/h/i
No salt at all or too little salt a/b
Too much liquid h
Heavy, lumpy
structure.
Too much our or not enough liquid a/b/g
Not enough yeast or sugar a/b
Too much fruit, wholewheat or one of
the other ingredients
b
Old or stale our d
The bread is
not baked in
the center
Too much or nor enough liquid a/b/g
Too much humidity h
Recipe with moist ingredients such as
yogurt
g
Open or
coarse struc-
ture or too
many holes
Too much water g
No salt b
High humidity, water too hot h/i
Too much liquid c
Mushroom-
like, unbaked
surface
Bread volume to big for the tin a/f
Too much our, 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 bread
slices are
unequal or
lumpy
Bread not cooled enough (the vapor
has not escaped)
j
Flour deposits
on the bread
crust
The our was not worked well on the
sides during the kneading g/i
Remedy Problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all ingredients
have been added.
c) Use another liquid or leave it to cool at room temperature.
Add the ingredients specied in the recipe in the right order.
Make a small ditch in the middle of the our and put in the
crumbled yeast or the dry yeast. Avoid letting the yeast and
the liquid come into direct contact.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not use more
than the specied amount of our. Reduce all the ingredients
by 1/3.
f) Correct the amount of liquid. If ingredients containing water
are used, the dose of the liquid to be added must be duly
reduced.
g) In case of very humid weather remove 1-2 tablespoons of
water.
h) In case of warm weather do not use the timer function. Use
cold liquids.
i) Take the bread out of the tin immediately after baking and
leave it on the grid to cool for at least 15 minutes before cut-
ting it.
j) Reduce the amount of yeast or of all the ingredient doses
by1/4.
k) Do not grease the baking tin!
l) Add a tablespoon of wheat gluten to the dough.
Tips for Recipes
1. Ingredients
Since each ingredient plays a specic role for the successful bak-
ing of the bread, the measuring is just as important as the order in
which the ingredients are added.
• The most important ingredients like the liquid, our, salt, sugar
and yeast (either dry or fresh yeast can be used) affect the
successful outcome of the preparation of the dough and the
bread. Always use the right quantities in the right proportion.
• Use lukewarm ingredients if the dough needs to be prepared
immediately. If you wish to set the program phase timing func-
tion, it is advisable to use cold ingredients to avoid that the
yeast starts to rise too early.
• Margarine, butter and milk affect the avor of the bread.
• Sugar can be reduced by 20% to make the crust lighter and
thinner without affecting the successful outcome of the baking.
If you prefer a softer and lighter crust replace the sugar with
honey.
• Gluten, which is produced in the our during the kneading
provides for the structure of the bread. The ideal our mixture
is composed of 40% wholewheat our and 60% white our.
• If you wish to add whole grains, leave them to soak overnight.
Reduce the quantity of our and the liquid (up to 1/5 less).
• Leaven is indispensable with rye our. It contains milk and
acetobacteria that make the bread lighter and ferment thor-
oughly. You can make your own leaven but it takes time. For
this reason concentrated leaven powder is used in the recipes
below. The powder is sold in 15 g packets (for 1 kg of our).
Follow the instructions given in the recipes (½, ¾ or 1 packet).
If less leaven than requested is used the bread will crumble.
• If leaven powders with a different concentration (100 g packet
for 1 kg of our) are used, the quantity of our must be reduced
by 80 g for 1 kg of our.
• Liquid leaven sold in bags is also available and it is suitable for
use. Follow the doses specied on the package. Fill the meas-
uring cup with the liquid leaven and top it up with the other
liquid ingredients in the right dosage as specied in the recipe.
• Wheat leaven, which often comes dry, improves the workability
of the dough, the freshness and the taste. It is milder than rye
leaven.
• Use either the NORMAL or VOLLKORN program when baking
leavened bread.
• Wheat bran is added to the dough if you want particularly light
bread rich in roughage. Use one tablespoon for 500 g of our
and increase the quantity of liquid by ½ tablespoon.
