Manual Gastronoma 18260001 (page 9 of 61) (English, German, Danish, Swedish, Norwegian, Finnish)

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FEJLAFHJÆLPNING

Problem Mulig løsning

Brødet hæver ikke • Brug en meltype, der hæver godt. Fuldkornshvedemel og rugmel

hæver ikke så meget som andre meltyper.

• Brug mel med højt glutenindhold.

• Brug frisk tørgær, tilsæt gæren til sidst, og hold den væk fra væske,

salt og sukker.

• Brug mere væske (cirka 30 ml).

• Ingredienserne er afmålt forkert, eller der mangler ingredienser.

• Brug mindre salt.

• Sørg for, at ingredienserne har stuetemperatur.

Brødet ligner et

krater

• Reducer væskeindholdet i dejen.

• Tilsæt 0,5 tsk. salt eller 1 spsk. mel.

Brødet hæver for

meget og klistrer til

låget

• Brug mindre gær.

• Brug mindre mængder af samtlige ingredienser.

• Brug mere salt

Brødet er ikke

gennembagt

• Reducer væskeindholdet i dejen.

• Brug ekstra æltning, hvis melet er groft. Stands bagemaskinen efter

den første æltning og hævning, og start forfra, som om det var et

nyt brød. Dette gør dejen luftigere.

Brødet er for tungt

eller har en ujævn

overflade

• Tilsæt mere vand.

• Opbevar melet i en lufttæt beholder.

Brødet har for

mange huller

• Reducer væskeindholdet i dejen.

• Brug mindre gær.

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Gastronoma 18260001 Manual

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