Aztech ABM4600 - Page 15

I. Take the bread out of the Bread Barrel immediately after baking and leave
it on the grid to cool for at least 15 minutes before slicing.
J. Reduce the amount of yeast or of all the ingredient doses by 1/4.
K. Do not grease the Bread Barrel.
L. Add a tablespoon of wheat gluten to the dough.
PROBLEMS POSSIBLE CAUSE (S) ITEMS
Bread rises too fast Too much yeast, too much our, insufcient salt A, B
The bread does
not rise at all or not
enough
No yeast at all or too little has been added A, B
Old or stale yeast has been used E
Liquid used is too hot C
Yeast touched liquid ingredient D
Wrong / Stale our was used E
Insufcient / too much liquid A, B, G
Insufcient sugar A, B
Dough rises too
much and overspills
If the water is too soft the yeast ferments more F
Too much milk affected the fermentation of yeast C
The bread goes
down in the middle
The dough volume is larger than the Bread Barrel A, F
Fermentation is too short / fast due to the excessive
temperature of the barrel
C, H, I
Heavy, lumpy
bread structure
Too much our and insufcient liquid A, B, G
Insufcient yeast and sugar A, B
Too much fruit, wholemeal or other hard ingredients B
Old or stale our was used. Warm liquids also make the dough
rise too quickly and loaf fall in before baking
E
Insufcient amount of salt / sugar
Too much liquid was used
The bread is not
baked in the
center
Old or stale our was used. Warm liquids also make the dough
rise too quickly and loaf fall in before baking
A, B, G
Insufcient amount of salt / sugar H
Too much liquid was used G
Open or coarse
structure or too
many holes
Too much liquid was used G
Insufcient amount of salt B
Water temperature used is too hot H, I
Too much liquid was used C
Mushroom-like,
unbaked surface
Bread volume is too big for the Bread Barrel A, F
Too much our-- was used F
Insufcient amount of salt / sugar A, B
Too much sugar was used A, B
Sweet ingredients aside from sugar was used B
Bread is uneven &
clumps are present
Bread was not aired enough (vapor was unable to escape) J
Flour deposits on
the bread crust
Flour was not kneaded well on the sides during the kneading
process
G, I