point POBM1333A - Page 23

The dough rises too
much and spills over
thebakingpan
The dough rises too
much and spills
over the baking pan
not enough sugar a/b
If the water is too soft the yeast
ferments badly
f
toomuchmilkaffectsthe
fermentation of the yeast
c
The bread goes
down in the middle
The dough volume is larger
than the pan and the bread goes
down.
a/f
The fermentation is too shor t or
too fast owing to the excessive
temperature of the water or the
baking chamber or to the
excessive moistness
c/h/i
Heavy, lumpy
structure
too much flour or not enough
liquid
a/b/g
not enough yeast or sugar a/b
toomuchfruit,wholemealor
of one of the other ingredients
b
old or stale flour, warm liquids
make the dough rise too quickly
and loaf fall in before baking
e
no salt or not enough sugar
too much liquid
The bread is not
baked in the center
too much or not enough liquid a/b/g
toomuchhumidit
y
h
recipes with moist ingredients, e.g.
yogurt
g
Open or coarse
structure or too
many holes
toomuchwater g
no salt b
bread humidity, water too hot h/i
toomuchli
q
uid c
Mushroom-like,
unbaked surface
bread volume too big for the
pan
a/f
too much flour, especially for
white bread
f
too much yeast or not enough
salt
a/b
toomuchsugar a/b
liquid too hot c
the yeast has come into contact
with the liquid
d
wrong flour type or stale flour e
too much or not enough liquid a/b/g
GB
23