Prima ABM 4 - Troubleshooting Dough and Rise Problems; Troubleshooting Sunken Loaves (Cont.)

firim/d-
•
SUNKEN
LOAVES
cont.
page 1
8
tfome
(Battery
21.1
2.
The
gas bubbles
produced
by
the
yeast are escaping!
a. Remember
the
protein
called gluten?
{sec.
4).
Dough
without
gluten is like
water
without
soap; you cannot
make
bubbles in it. All the
recommended
white flour
brands
have
sufficient gluten
to make
good dough.
Other brands
may not.
If you are using
whole
meal,
brown or bread flour from
other
sources,
you may
obtain better
results with
the FRENCH
or
WHOLE
WHEAT
settings as these
provide
the extra
kneading
required
to
release
the gluten.
3. The yeast
is
dead or has gone off.
a.
If
you use warm water
the
yeast may be
exhausted
before the
rising process is
complete.
Tap water is
usually fine. During
winter months
it may help
if you
leave the water to stand in
the
kitchen for half an
hour
or so before
using.
b. Be extra careful
that the yeast
does
not
come into
contact
with
the
water
before the mixing
process
starts. This
is
particularly
important when
using the
timer.
c. Check best
before
date on yeast
sachet.
If it is
close
to
expiry
it would be best to
buy some more.
d. Avoid using
yeast from sachets
that
are already
opened.
Use a new
sachet every
time.
OOPS!
This loaf has
over-risen and
sunk in
the middle. The reasons and
solutions
are
here
in this section.
^
We h
^ipe
to get the loaf to
look this
bad!