Practical Advice And Tips - Electrolux EKD60760 User Manual

Practical advice and tips

Problems
Bread/yeasted doughs,
sponge cakes turn out
flat.
Bread/yeasted doughs,
sponge cakes turn out dry.
Cause
If the oven temperature is
too low, the mixture can rise
and then sink and become
flat.
Bread/yeasted doughs have
not risen properly.
If the rising time after rolling
is too long, the result will be
flat. Bread/yeasted doughs
should rise at room
temperature, out of
draughts. The dough should
spring back after light
pressure on the surface.
Too little yeast or baking
powder.
If the fat/liquid mixture is
too hot, it will affect the
yeast action.
Too little liquid, too much
flour or the wrong sort of
flour can give dry bread.
If the oven temperature is
too low, the mixture has to
stay in the oven much longer
in order to be cooked
through and thus gets dry.
38
Remedy
Check the set temperature
against the recommended
temperature in the table or
recipe.
Check the rising time against
that recommended in the
recipe.
Check in the recipe that you
have used the correct
quantities.
The correct temperature of
the liquid is 37° for fresh
yeast; for dry yeast see the
instructions on the packet.
Check in the recipe that you
have used the correct type
of flour and the correct
quantities of flour/liquid.
Check that you have set the
correct temperature.