LIVING BASICS BM1352-UL Instruction Manual page 19

The dough rises
too much and
spills over the
baking pan
The bread goes
down in the
middle
Heavy, lumpy
structure
The bread is
not baked in
the center
Open or coarse
structure or too
many holes
Mushroom-like,
unbaked surface
17
Wrong flour type or stale
flour
Too much or not enough
liquid
Not enough sugar
If the water is too soft
the yeast ferments more
Too much milk affects the
fermentation of the yeast
The dough volume is
larger than the pan and
the bread goes down
The fermentation is too
short or too fast owing to
the excessive tempera-
ture of the water or the
baking chamber or to the
excessive moisture
Too much flour or not
enough liquid
Not enough yeast or sugar
Too much fruit, whole-
meal or of one of the
other ingredients
Old or stale flour, warm
liquids make the dough
rise too quickly and loaf
fall in before baking
No salt or not enough
sugar
Too much liquid
Too much or not enough
liquid
Too much humidity
Recipes with moist
ingredients, e.g. yogurt
Too much water
No salt
Great humidity, water too
hot
Too much liquid
Bread volume too big for
the pan
Too much flour, especially
for white bread
Too much yeast or not
enough salt
e
a/b/g
a/b
f
c
a/f
c/h/i
a/b/g
a/b
b
e
a/b/g
h
g
g
b
h/i
c
a/f
f
a/b