Philips HD9040/90 Additional Baking Information page 17

Frequently asked questions
Question
Why do loaves sometimes vary
in height and shape?
How do loaves vary in shape
depending on the season?
Why does flour occasionally stick
to the side of the bread?
Why is the dough sometimes
very sticky and difficult to work
with?
Why does the top of the loaf
sometimes look torn?
Can I make bread using eggs in
the appliance?
Can I use this breadmaker to
prepare recipes found in other
cookery books?
Why does the bread sometimes
have a strange odour?
Can I use home-ground or
home-milled flour?
Why are the multi-shape breads
not properly baked?
Why is the multi-shape bread
overbaked?
Why is the baking result of
multi-shape breads uneven?
Answer
Bread is very sensitive to factors in its environment such as room temperature, weather, humidity, altitude,
airflow fluctuations and use of the timer. The shape of the bread can also be affected if you use ingredients
that are not fresh or that have not been measured correctly.
During summer, loaves may sometimes collapse (and get a dent in the centre) or rise too high. During
winter, bread may not rise properly. You can solve this by using water that has a temperature of
68°F/20°C.
During the initial mixing process, small amounts of flour may sometimes stick to the sides of the bread
pan and get baked onto the sides of the loaf. If this happens, scrape off this part of the crust with a sharp
knife.
Dough may sometimes by sticky (i.e. too wet) depending on the room temperature and the water
temperature. Try using colder water when you make the dough.
Sometimes the dough rises too much, which may lead to cracks in the surface of the baked bread.
Yes, reduce the amount of water and replace it with eggs. Put the eggs in the measuring cup first, then add
water up to the level specified in the recipe. Do not use the timer function when you use eggs, as eggs
may go bad.
Yes. However, the recipes in this booklet have been specially created for this appliance and results may
vary when you use other recipes. If you experience problems with other recipes, please consult chapter
Troubleshooting.
Too much active dry yeast or ingredients that are not fresh (especially flour and water) may cause the
bread to have a strange odour. Always measure ingredients carefully and use fresh ingredients for the best
results.
Depending on how coarsely ground the flour is, the baking results may not be satisfactory. We
recommend that you mix home-ground flour with regular flour for the best results.
The dough shape was probably too big. Reduce the size of the dough shape. The dough should only
cover half the surface of the baking tray. If further browning is desired, use program 10
The dough shape was probably too small. Put a larger dough shape on the baking tray. The dough
should cover half the surface of the baking tray. If less browning is desired, change the crust colour to light.
The size of the dough shapes may be uneven. Make sure you divide the dough in equally sized lumps.
EnglIsH
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