Fakir LINO Instruction Manual - page 24
24
Error with the prescriptions
PROBLEM
CAUSE
SOLUTION
The bread rises too fast.
The bread does not rise at all
or not enough.
The dough rises too much and
spills over the baking tin.
T h e b r e a d g o e s d o w n
in the middle.
– too much yeast, too much flour, not enough salt
– or several of these causes
– no yeast at all or too little
– old or stale yeast
– liquid too hot
– the yeast has come into contact with the liquid
– wrong flour type or stale flour
– too much or not enough liquid
– not enough sugar
– if the water is too soft the yeast ferments more
– too much milk affects the fermentation of the yeast
– The dough volume is larger than the tin and the bread goes
down.
– The fermentation is too short or too fast owing to the
excessive temperature of the water or the baking chamber
or to the excessive moistness.
Warm liquids make the dough rise too quickly and loaf fall
in before baking.
– No salt or not enough sugar
– Too much liquid
a/b
a/b
e
c
d
e
a/b/g
a/b
f/k
c
a/f
c/h/i
a/b
h
Heavy, lumpy structure
The bread is not baked
in the center.
Open or coarse structure or
too many holes
Mushroom-like, unbaked
surface
The slices are uneven or there
are clumps in the middle.
Flour deposits on the bread
crust
– Too much flour or not enough liquid
– Not enough yeast or sugar
– Too much fruit, wholemeal or of one of the other ingredients
– Old or stale flour.
– Too much or not enough liquid
– Too much humidity
– Recipes with moist ingredients, e.g. yogurt
– Too much water
– No salt
– Great humidity, water too hot
– Too much liquid
– Bread volume too big for the tin
– Too much flour, especially for white bread
– Too much yeast or not enough salt
– Too much sugar
– Sweet ingredients besides the sugar
– Bread not cooled enough (the vapor has not escaped)
– The flour was not worked well on the sides during the
kneading.
a/b/g
a/b
b
e
a/b/g
h
g
g
b
h/i
c
a/f
f
a/b
a/b
b
j
g/i