Manual Fritel BM1877 (page 32 of 48) (English, Dutch)

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VII. TROUBLESHOOTING

Problem

Cause => action

The bread does not

rise

The top of the bread is

not even

 You are not using the right type of yeast

 Use dry yeast mentioning ‘ready-to-use’. This kind of yeast does

not have to pre-rise.

 You are not using enough yeast or the yeast used istoo old

 Use the supplied measuring spoon. Check the expiry date of the

yeast (keep it in the fridge).

 Before kneading, the yeast has come intocontact with the liquid.

 Check if you added the ingredients to the baking tin according to

the instructions and in the right order, meaning the water and other

liquids are first.

 You used too much salt or too little sugar.

 Check the recipe and measure the right quantities by using the

supplied measuring spoon.

 Check if the other ingredients do not already contain salt or sugar.

 The adhesives in the flour used are not ofgood quality or you did

not use solid flour. The quality of adhesives can vary depending of

temperature, humidity, the storage of the flour and the period it was

harvested)

 Try another type, brand or lot offlour

 The dough is too firm because you didn’t use enough liquid.

 Solid flour with a higher amountof proteins absorbs more water

than other flour; try adding 10-20 ml

The bread if full of air

holes

 You are using too much yeast

 Check the recipe and measure the right quantities by means of the

supplied measuring spoon.

 You used too much liquid, or the liquid istoo warm.

 Some types of flour absorb more water than others; try using 10-20

ml less water

The bread has

collapsed after the

rising phase

 Your flour is not of a good quality

 Try using another brand of flour.

 You have used too much liquid.

 Try using 10-20 ml lesswater.

 You used too little salt

 Check the recipe and measure the right quantities by means of the

supplied measuring spoon.

 You used too much yeast

 Check the recipe and measure the right quantities by means of the

supplied measuring spoon.

 The lid has been opened for too long during the baking process

 Do not let the lid open too long during the baking process .

 The air is too humid or it is too warm



Make sure to bake in a well aired room

The bread has risen

too much

 You used too much water/yeast.

 Check the recipe and measure the right quantity bymeans ofthe

supplied measuring spoon or measuring cup.

 Check if the other ingredients do not already contain water.

 The water used was too warm

 Make sure the water is not too warm

 You did not use enough flour.

 Weigh the flour precisely by using a scale

 You used too little salt.

 Check the recipe and measure the right quantity bymeans ofthe

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Fritel BM1877 Manual

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