Klarstein 10031219 Handbuch Seite 30

Problem
Kneading sound heard,
but no work actually.
The dough is yeasted
too big that reach the
inner cover.
The dough is too big to
push the surrounding
flour out of the pan.
The size is too small.
After yeasting, the
middle of dough is sunk
when baking.
The bread is too heavy
and the tissues are too
dense..
Cut apart the bread Too
much holes
There is flour stuck to
the surface of the bread.
Possible Cause
The pan has not been mounted
right or the dough is too much big
to be kneaded
Too much flour or yeast or too
high temperature.
Too much liquids and yeast.
The yeast is not enough or invalid
or the water is to hot or the yeast
is mixed with the salt.
The flour is not gluten.
Fast-speed and high-temperature
yeasting.
Too much water.
Too much flour and too little
water.
Too many fruits.
Too much water and not little salt. Reduce water and check if salt added .
Too hot water.
Too strong sticky and unfused
ingredients like butter or banana.
Kneaded incompletely with too
little water.
Solution
Check if the pan is mounted right and if
the dough is prepared as recipes and if the
measurement is precise.
Properly reduce the number of yeast and
flour.
Properly reduce the number of water and
yeast.
Check if the yeast is valid and its amount.
Use gluten flour or strong flour.
Operate under the room temperature.
Reduce water according to the flour' s water
absorbability .
Reduce flour and add water.
Reduce fruits and add yeasts.
Lower the temperature.
When kneading, shovel the unfused
ingredients on the dough with wooden
shovel.
Check if the water is enough and the
kneading operation works well.
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