Panasonic SD-P2000 Operating Instructions Manual page 118

Abnormal shape of bread
When the following
conditions happen
Dough becomes
sticky after forming
and fermentation
Insufficient swelling.
The finished cake is
different from
expected.
It is difficult to roll
dough into shape
because it is too sticky.
Not coagulated
(not viscous)
Not cooked well
Some part of fruit
did not absorb
enough syrup.
EN58
Please confirm the following
Excessively long fermentation will make the dough loose and sticky.
The fermentation time depends on the type of bread. Normally, the fermentation is
finished if you touch the rising dough with a finger slightly and it can recover slowly.
Is the amount of ingredients correct?
Did you add any baking powder?
Did you sieve the low-gluten flour and baking powder before adding them into
bread pan?
The finished cake looks like butter cake but is still different from the sponge cake
available in the market in terms of baking conditions.
Not enough flour? (Did you weigh it?)
Did you sprinkle flour? (It can be handled easily if you sprinkle more flour.)
Too much water?
Jams become more diluted due to less granulated sugar quantity and no additives.
Using unripe fruit, overripe fruit or stale fruit limits fruit pectin content, so it is difficult
to become coagulated.
Did you add too much fruit?
Did you reduce the amount of granulated sugar and lemon juice?
(Jam must have proper sugar content, acidity and pectin content for coagulation.)
Did you use overripe fruit?
Some kinds of fruit may be easily cooked.
Did you cover it with baking paper?
Take fruit out of the syrup and then put the part that did not absorb enough sugar
into the syrup again and cool it down.
Place still for half a day to 1 day, then it is edible.