Troubleshooting - Fritel BM 1877 Gebrauchsanleitung

VII. TROUBLESHOOTING
Problem
The bread does not
rise
The top of the bread is
not even
The bread if full of air
holes
The bread has
collapsed after the
rising phase
The bread has risen
too much

You are not using the right type of yeast
 Use dry yeast mentioning 'ready-to-use'. This kind of yeast does
not have to pre-rise.

You are not using enough yeast or the yeast used is too old
 Use the supplied measuring spoon. Check the expiry date of the
yeast (keep it in the fridge).

Before kneading, the yeast has come into contact with the liquid.
 Check if you added the ingredients to the baking tin according to
the instructions and in the right order, meaning the water and other
liquids are first.

You used too much salt or too little sugar.
 Check the recipe and measure the right quantities by using the
supplied measuring spoon.
 Check if the other ingredients do not already contain salt or sugar.

The adhesives in the flour used are not of good quality or you did
not use solid flour. The quality of adhesives can vary depending of
temperature, humidity, the storage of the flour and the period it was
harvested)
 Try another type, brand or lot of flour

The dough is too firm because you didn't use enough liquid.
 Solid flour with a higher amount of proteins absorbs more water
than other flour; try adding 10-20 ml

You are using too much yeast
 Check the recipe and measure the right quantities by means of the
supplied measuring spoon.

You used too much liquid, or the liquid is too warm.
 Some types of flour absorb more water than others; try using 10-20
ml less water

Your flour is not of a good quality
 Try using another brand of flour.

You have used too much liquid.
 Try using 10-20 ml less water.

You used too little salt
 Check the recipe and measure the right quantities by means of the
supplied measuring spoon.

You used too much yeast
 Check the recipe and measure the right quantities by means of the
supplied measuring spoon.

The lid has been opened for too long during the baking process
 Do not let the lid open too long during the baking process .

The air is too humid or it is too warm
 Make sure to bake in a well aired room

You used too much water/yeast.
 Check the recipe and measure the right quantity by means of the
supplied measuring spoon or measuring cup.
 Check if the other ingredients do not already contain water.

The water used was too warm
 Make sure the water is not too warm

You did not use enough flour.
 Weigh the flour precisely by using a scale

You used too little salt.
 Check the recipe and measure the right quantity by means of the
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Cause => action