eta Delicca - Page 135

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XI. FREQUENTLY ASKED QUESTIONS RELATED TO RECIPES
Problem Cause Solution
Bread rises too quickly. - Too much yeast, too much our, lack of salt
- Or combination of these causes
a/b
a/b
Bread did not rise at all
or partially only
- No or a few of yeast only
- Old or expired yeast
- Too hot liquid
- Yeast in contact with liquid
- Improper oor type or expired oor
- Too much or no liquid
- Low sugar
a/b
e
c
d
e
a/b/g
a/b
Bread rises extremely
and spills over the
baking pan.
- If water is soft, yeast ferments more intensively
- Too much milk will inuence fermentation of yeast
f/k
c
Crumb collapses, there
is a hollow in the bread
after baking.
- Dough volume exceeds the pan and the bread lowers.
- Too much liquid.
-
Too short or long fermentation due to increased water
temperature or baking space or excessive moisture
level
- Too much Yeast
a/f
a/b/h
c/h/i
k
Heavy and clumpy
bread structure
- Too much or no our
- Low yeast or sugar
-
Too much of fruits, coarsely-ground oor or one of the
other ingredients
- Old or expired our
a/b/g
a/b
b
e
Bread crumb not baked - Too much or no liquid
- Recipe contains wet ingredients
a/b/g
g
Open or coarse bread
structure or too much
hollows
- Too much water
- No salt
- High moisture, too hot water
g
b
h/i
Bread is not baked
properly inside and
outside
- Too much volume for the baking pan
- Excessive amount of our, particularly for white bread
- Too much yeast and low salt
- Too much sugar
- Sweet ingredients in addition to sugar
a/f
f
a/b
a/b
b
Uneven or clumpy slices -
Bread not cooled down sufciently (steam did not
escape)
j
Flour deposits on the
crust
- Flour not processed well during kneading on sides g