Unold 68100 Bedienungsanleitung Seite 29

Not baked in the centre.
Open, coarse texture or full of holes.
Mushroom-like surface that has not
been baked properly
Unevenly sliced or lumpy bread.
Remedying the mistakes
a Measure the ingredients correctly.
b Match the quantity of ingredients accordingly and check whether an ingredient has been forgotten.
c Use another liquid or allow it too cool down to room temperature.
d Add the ingredients in the sequence listed in the recipe. Produce a small hole in the centre and immediately add the crumbled
or dried yeast. Avoid direct contact between yeast and liquid.
e Only use fresh and properly stored ingredients.
f Reduce the overall quantity; do not use more that the specified quantity of flour. Reduce all ingredients by one third.
g Correct the amount of liquid. If moist ingredients are used then the amount of liquid must be reduced.
h Use 1-2 tablespoons less during wet weather.
i Do not use the timing program in hot weather. Use cold liquids. Use the program SCHNELL or ULTRA-SCHNELL to shorten the
rising phases.
j Immediately remove the bread from the tin after baking and allow it to cool down on a grid for at least 15 minutes before it is
cut.
k Diminish the yeast or all ingredients by one quarter of the specified amount.
l Add one tablespoon of wheat gluten to the dough.
Too much or insufficient liquid.
High amount of moisture.
Recipe with moist ingredients, e.g. yoghurt.
Too much water.
No salt.
High amount of moisture; water was too warm.
Liquid was too hot.
Bread volume larger than the tin
Too much flour, particularly with white bread.
Too much yeast or insufficient salt.
Too much sugar
Sweet ingredients in addition to the sugar.
Bread has not cooled down sufficiently.
Flour was not properly kneaded in at the sides
a/b/g
h
g
g
b
h/i
c
a/f
f
a/b
a/b
b
j
g/l
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