Maxwell MW-3755 W Instruction Manual page 20

ENGLISH
The dough rises too quickly
The bread won't rise
Intensive dough rising, dough
gets out of the baking form
Bread dropped in the middle
Dense crumb, clumps
Bread is slack-baked in the
middle
Coarse crumb
Bread surface is slack-baked
Crumb of cut bread pieces is
grainy and non-uniform
DOSAGE
The secret of good bread lies not only in the qual-
ity of ingredients but also in precise abidance to
their proportions.
Use a kitchen scale or the measuring cup (8)
–
and spoon (7) included in the delivery set.
– Fill the measuring cup (8) with liquid to the
appropriate mark. Check dosage, placing the
cup on a flat surface.
Clean the cup carefully before measuring
–
another type of liquid.
Flour should be screened, and the heap
–
should be removed with a smooth knife.
Do not compact dry ingredients when putting
–
them into the measuring cup (8).
IM MW-3755.indd 20
Excessive quantity of yeast, flour or insufficient quantity of salt
Not enough yeast
Old or inactive yeast
High temperature of the liquids used
Yeast came in contact with liquid ingredients or salt before kneading
Wrong selection of flour sort, or flour is of poor quality
Not enough sugar
Soft water leads to more active yeast growth
Excessive quantity of yeast or flour
Excessive quantity of dough
Yeast growth is poor because of high temperature of the liquid
or its excessive quantity
Excessive quantity of flour or lack of liquid
Not enough yeast and sugar
Excessive quantity of fruit, whole grains, etc.
Flour of poor quality
Excessive liquid temperature leads to quick yeast growth and early
dough dropping
No salt or not enough sugar
Lack of flour
Using much liquid and liquid ingredients (for example, yogurt)
Excessive quantity of liquid ingredients
No salt
Water is too hot
Excessive quantity of dough
Excessive quantity of flour (especially when you are making wheat bread)
Excessive quantity of yeast or lack of salt
Excessive quantity of sugar
Other sweet ingredients besides sugar are used
You have not cooled the bread down before cutting
(excessive moisture did not have time to evaporate)
It is important to screen the flour before mea-
–
suring in order to saturate it with air, this pro-
vides the best baking quality.
The table below contains the possible reasons for
unsuccessful baking.
INGREDIENTS LOADING
The following order of ingredients adding is
–
recommended (unless otherwise is specified
in the recipe): liquids (water, milk, oil, whipped
eggs, etc.) are poured on the bottom of the
baking form, dry ingredients are added after-
wards, yeast powder is added last.
See that flour does not become completely
–
wet, put yeast in dry flour only. Yeast should
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