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HOW TO COOK USING FERMENTATION/
BREAD BAKING
If there is a problem of fermentation / bread baking, check the following details
Case
When dough is not inflated of
inflated much.
D
O
U
G
H
When bread is small and stiff.
When bread is rough and
.crunch
When bread was
undercooked.
B
A
K
When bread was overcooked.
E
D
B
R
E
When the baked color of the
A
Underside of the bread is not
D
appered.
When the bread is too sticky
and wrinkled
Chech point
Is capacity of the material
accurate?
Do not have the dough is elastic
with flaccid?
Is the surface of the dough
smooth and elastic, and
transparent?
Does fermentation time is long or
short?
Capacity of the material, the time
set correctly?
Fermentation time and kneading
time set correctly?
Did you set too short
fermentation time or baking
time?
Did you set too long
fermentation time or baking
time?
Did you put the dough in the
middle of inner pot.
Did you set too short baking time?
Did you remove baked bread
immediately?
Do the following
Check the volume of the ingredients and knead
the dough well.
follow the correct ingredient volumes and
directions for fermentation and baking time.
When the second fermentation is complete, the
dough should be left in the middle of the inner
pot. Extend the baking time.
When the "Bread Baking" process is complete.
Immediately remove the bread from inner pot
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