Saturn ST-EC0130 - Page 13

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The yeast has come into contact with liquid
d
Wrong flour type or stale flour
e
Too much liquid or not enough liquid
a/b/g
Not enough sugar
a/b
The dough rises
too much and spills
over the baking
pan
If the water is too soft the yeast ferments
more
f
Too much milk affects the 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 short or too fast
due to the excessive temperature of the
water or the baking chamber or due to the
excessive moistness
c/h/i
Not salt or not enough sugar
a/b
Too much liquid
h
Heavy, lumpy
structure of bread
Too much flour or not enough liquid
a/b/g
Not enough yeast or sugar
a/b
Too much fruit, whole meal flour or another
ingredient
b
Old or stale flour
e
The bread is not
baked in the center
Too much or not enough liquid
a/b/g
Too much humidity
h
Recipes with moist ingredients, e.g. yogurt
g
Coarse structure or
too many holes in
bread
Too much water
g
No salt
b
Great humidity, too hot water
h/i
Too much liquid
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
Too much sugar
a/b
Other sweet ingredients apart from sugar
b
The slices are une-
ven or there lumps
in the middle
The bread did not cool enough(the vapor
has not escaped)
j
Flour deposits on
the bread crust
The flour was not worked well on the sides
during kneading
g/i