Prima ABM 4 - Troubleshooting Loaf Appearance Issues; Sunken Loaves Diagnosis

prim/a-
P
a
9
e 1
?
Mome<Bakenj
•
HOW
DID
IT
TURN
OUT?
20
If
you
followed
the
steps
on
the
previous
pages
you
should
have
a loaf
that
looks
just
like
the
picture.
If
so
you
can
skip
this
part
and
move
on
to
your next
recipe.
If
it
doesn't
then
the
following
information
should
help
you
identify
what
went
wrong.
If
you
have
a
failed
loaf
at
any
time
in
the
future
you
can
guarantee
that
the
reason
is
here
in
these
next
few
paragraphs.
j
•
TROUBLE
SHOOTING
21
•
SUNKEN
LOAVES
21.1
Typically,
what
happens
is
the
dough
will
rise
very
well
then
sinks
just as
the
baking
process
starts.
Most
of
the
time,
this
is
because
the
dough
was
not
strong
enough.
Whilst
the
yeast
is
still
producing
gas a
weak
dough
will
maintain
a
good
shape
but
once
the
yeast
is
killed
by
the
baking
process,
the
loaf
can
sink
under
it's
own
weight.
1
.
The
mixture
is
too
wet
causing
weak
dough.
^j
a
-
To
°
much
water/not
enough
flour.
This
will
make
the
dough sloppy.
Check
the
pictures
on
the
previous
page.
The
dough
should
be
soft
but firm.
b.
Double
check
quantities
when
measuring
flour
&
water.
Have
your
kitchen
scales
checked
if
necessary.
c.
Use the
recommended
brands
of
flour
and
yeast
at
first.
Other
brands
may
need
some
adjustment
to the
ingredients.
Some
types
of
flour
absorb
less
water
than
those
recommended.
In
this
case
add
an
extra
50g
of
flour
to make
the
dough
thicker.
d. You're
not
using
ordinary
plain
flour
are
you?
Rem-
^er
the
packet
must
sav
'strong'
or
'bread
rv
nr'