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HOW TO COOK USING FERMENTATION/
BREAD BAKING
If there is a problem of fermentation / bread baking, check the following details
Case
When dough is not inflated
D
O
U
G
H
When bread is small and stiff.
When bread is rough and
.crunch
B
When bread was
A
undercooked.
K
E
When bread was overcooked.
D
B
R
When the baked color of the
E
Underside of the bread is not
A
appered.
D
When the bread is too sticky
and
wrinkled.
Chech point
Is capacity of the material
accurate?
Do not have the dough is elastic
with flaccid?
Is the surface of the dough
smooth and elastic, and
transparent?
Does fermentation time is long or
short?
Capacity of the material, the
time set correctly?
Fermentation time and kneading
time set correctly?
Did you set short fermentation
time or baking time?
Did you set long fermentation
time or baking time?
Did you put the dough in the
middle of inner pot.
Did you set short baking time?
Did you remove baket bread
immediately?
Do the following
When the second fermentation is
complete, the dough should be left in the
middle of the inner pot.
Extend ther baking time.
When the "Bread Baking" process is
complete. Immediately remove the
bread from inner pot
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