Wolfgang Puck BBME0070 Use And Care Manual page 12

Troubleshooting Guide (Cont.)
Problem
Open or coarse structure
or too many holes
Mushroom-like, unbaked
surface
The slices are uneven or
there are clumps in the
middle
Flour deposits on the bread
crust
a) Measure the ingredients correctly.
b) Adjust the ingredient amount and check that all the ingredients have
been added.
c) Use another liquid or leave it to cool at room temperature, add the
ingredients specified in the recipe in the right order, make a small
ditch in the middle of the flour and put the yeast into the indentation
ensuring that the liquid does not have direct contact with the yeast.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not use more than
the specified amount of flour. Reduce all the ingredients by 1/3.
f) Correct the amount of liquid if ingredients containing water
are used.
22
Cause
No salt
Excessive humidity or water
is too warm
Too much liquid
Bread volume too big for the
pan
Too much flour, especially for
white bread
Too much yeast or not
enough salt
Too much sugar
Other sweet ingredients
besides sugar being used
Bread has not cooled enough
The flour was not worked well
during the kneading process
and flour became stuck to
the sides of the bread pan
Solution
b
h/i
c
a/f
f
a/b
a/b
b
j
g/i
g) In case of humid weather, remove 1-2 tablespoons of water.
h) In case of warm weather do not use the Delay function. Use cold
liquids.
i) Take the bread out of the pan immediately after baking and leave it
on a cooling rack for at least 15 minutes before cutting it.
j) Reduce the amount of yeast or of all the ingredient amounts by 1/4.
k) Never grease the pan!
l) Add a tablespoon of wheat gluten to the dough.
23