98097
12
Zoom out
Zoom in
Previous page
1/18
Next page
Heavy, limpy structure - Too much flour or not enough liquid
- Not enough yeast or sugar
- Too much fuit, wholemeal or of one of the other
ingredients
- Old or stale flour
- a/b/h
- a/b
- b
- e
The bread is not baked in the
center.
- Too much or nor enough liquid
- Too much humidity
- Recipe with moist ingredients
- a/b/g
- h
- g
Open or coarse structure or too
many holes
- to much water
- No salt
- Great humidity, water too hot
- Too much liquid
- g
- b
- h/i
- c
Mushroom-like, unbaked surface - Bread volume to big for the tin
- Too much flour, especially for with bread
- Too much yeast or not enough salt
- Too much sugar
- Sweet ingredients besides the sugar
- a/f
- f
- a/b
- a/b
- b
The bread slices are unequal or
lumpy
- Bread not cooled enough (the vapor has not
escaped)
- j
Flour deposits on the bread crust - The flour was not worked well on the sides during
the kneading.
- g/i
Solutions for the problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) Use another liquid or leave it to cool at room temperature. Add the ingredients specified in the
recipe in the right order. Make a small ditch in the middle of the flour and put in the crumbled yeast
or the dry yeast. Avoid letting the yeast and the liquid come into direct contact.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not use more than the specified amount of flour.
Reduce all the ingredients by 1/3.
f) Correct the amount of liquid. If ingredients containing water are used, the dose of the liquid to be
added must be duly reduced.
g) In case of very humid weather remove 1-2 tablespoons of water.
h) In case of warm weather do not use the timing function. Use cold liquids.
i) Take the bread out of the tin immediatly after baking and leave it on the grid to cool for at least 15
minutes before cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by ¼.
k) Add a tablespoon of wheat gluten to the dough.
12


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Afk BM-3 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Afk BM-3 in the language / languages: English as an attachment in your email.

The manual is 3,39 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Afk BM-3

Afk BM-3 User Manual - Dutch - 21 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info