Panasonic SD-P103 Operating Instructions Manual page 81

When the following
conditions happen
No swelling at all
Whole bread is whitish and
look like a ball.
The bread always
has a different
shape and swelling
condition.
Sticky bottom
and distinct
collapses
on the
sides
Cave-in on the
top surface
(Coked crusts)
Flat and
square top
surface
Cave-in
Bottom caves
in so that the
bread cannot
stand upright.
Are there remaining
flour around?
Expected crust color
is not achieved.
Bread crust is too
hard
Dough becomes
sticky after forming
and fermentation
Please confirm the following
Have you forgotten to add the instant dry yeast?
Instant dry yeast
Have you used any improperly stored yeast or expired yeast?
Have you forgotten to install the blade?
Has any power failure occurred during operation?
Home made bread always has a different shape and swelling condition due to the
following conditions!
The room temperature is high in summer.
Room
temperature The room temperature has changed during operations.
(the air-conditioner is shut down during operation etc.)
Types and properties Flour with low protein content are used for baking.
of ingredients
Improperly kept or overdue instant dry yeast are used.
Have you rapidly taken the well-baked bread from the bread pan and put it on the griller
for heat radiation?
Reduce water quantity by 10 mL for better baking effects if the room temperature is high.
Not enough flour?
Too much water?
<Whole wheat ...>
A high ratio of wholewheat flour or different types of flours will easily lead to
such situations.
Blade shape is visible.
Have you touched the bottom of bread pan when you take out the bread?
(Bread is damaged sometimes due to blade rotations)
Too many flour?
Not enough water?
Please change crust color (P.59) or adjust the amount of granulated sugar.
Crust color becomes lighter if amount of granulated sugar is reduced and darkened
if the amount is increased.
If the stove is too hard to hold the bread because the bread is too big, please red-
uce the quantity of dry yeast and water.
If the bread ferments too much that the teppen of if touches the inner side of the lid,
it is possible that part of the bread will stick on the lid while the lid is opened.
The bread would become soft if it is cooled down to human skin temperature and put
in a plastic bag.
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.
Do not rotate
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