HOW TO COOK USING FERMENT BREAD /
BREAD BAKING
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Case Chech point Do the following
When dough is not inflated
When bread is small and stiff.
When bread is rough and
crunch.
When bread was
undercooked.
When bread was overcooked.
When the baked color of the
Underside of the bread is not
appered.
When the bread is too sticky
and wrinkled.
Is capacity of the material
accurate?
Does fermentation time is long
or short?
Capacity of the material, the
time set correctly?
Fermentation time and kneading
time set correctly?
Did you set short fermentation
time or baking time?
Did you set long fermentation
time or baking time?
Did you put the dough in the
middle of inner pot. Did you set
short baking time?
Did you remove baket bread
immediately?
When the second fermentation is complete,
the dough should be left in the middle of the
inner pot. Extend ther baking time.
When the “Bread Baking” process is
complete. Immediately remove the bread
from inner pot
follow the correct ingredient volumes and
directions for fermentation and baking time.
Check the volume of the incredients and
knead the dough well.
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If there is a problem of FERMENT BREAD/BREAD BAKING, check the following
details.
