Manual Inventum BM 120 (page 19 of 48) (English, German, Dutch, French)

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Dierent factors can cause the bread to fail. We will set a

few examples below of bad results and solutions.

The bread has collapsed

- If your bread has collapsed on all sides, the dough was

too wet. Add less water. When you use preserved fruits

or vegetables, drain them ﬁrst and dry them before

using. They are soaked and contain too many ﬂuids. You

can also use a lighter ﬂour.

- Overrise is also a possibility. Usually this is because the

ingredients are not in balance. The dough has risen too

much and can only collapse. Add less yeast, 1 or 2

grams. Too many liquids is also possible. It is possible

that you are using ﬂour that needs less water than the

recipe states. The next time add 10 to 20 ml. less water.

The bread is not baked enough in the middle

- If the inside of the bread is not well baked, the ﬂour

you used may be the cause. This usually happens with

heavy ﬂours, such as whole wheat or rye. Try to use an

extra kneadingcycle when you use one of these ﬂours.

Once the breadmaker has ﬁnished the ﬁrst kneading-

cycle, de-activate the program. Set the program again

and press start. The breadmaker will start kneading

again and the dough will have more air in it.

- You can also set the crust on dark, which make the

bake-o temperature a little higher.

The bread has run over

- If your bread rises more then normal, you have used too

much yeast. Check if you used the right amount and the

right type of yeast.

- Too much sugar can over-activate the yeast. Use less

sugar and also be careful with dried fruits or honey. Try

to add less water, 10 to 20 ml. Remember that a too

small amount of ﬂuid restrains the yeast.

- The use of very ﬁne grinded ﬂour can also cause the

bread to rise too much. These ﬂours do not need as

much yeast as other types of ﬂours.

The bread is too dry

- Use less ﬂour or add 1 tablespoon of liquid.

When the breadmaker is mixing heavy dough or when

it uses longer kneadingtimes, it is possible that the

breadmaker slightly shakes on the kitchencounter. Make

sure that the breadmaker is placed on a stable surface,

not to close near the edge.

Flat breads

- When you use ﬂour grinded by a mill or whole wheat

ﬂour, it is possible that the top of bread is ﬂat.

- If the bread did not rise at all, check the use by date of

the yeast. Did you forget to add the yeast? If the bread

has only risen a little, check the use by date of the

yeast.

- The activation of the yeast is restrained by too cold or

too warm water.

• Do check use by dates on ingredients and make sure

they are at room temperature.

• Do add ingredients to the breadpan in the order stated

in the recipe.

• Do use fresh ingredients.

• Do add the yeast as the last ingredient. Place the yeast

in a small hole in the center of the ﬂour. It may not

come in contact with salt, sugar and water (milk).

• Tip: Check the freshness of the yeast by dissolving

1 teaspoon of sugar in half a cup of water and add 1

teaspoon of yeast. After a few minutes the mixture

should bubble, then you’ll know that the yeast is fresh.

• Tip: After approx. 5 to 10 minutes after starting

kneading you can check the dough. The dough should

be a smooth, elastic, round ball. Open the lid and touch

the top of the ball of dough carefully with your ﬁngers.

Watch out, because the kneadingblade is still turning. If

the dough sticks to the breadpan, the dough is too wet.

If it does not stick to your ﬁngers at all, the dough is too

dry.

• Tip: Salt restrains the activity of the yeast and sugar

boosts the activation. If, by any change, you may not

use one of these two ingredients, because of a diet, you

must take out the otherone. You will get bread without

salt and sugar.

• Leave the breadmaker to cool down for 10 to 20 minutes

before you use it again.

• Dierent types of bread have another structure and size

because the used ingredients dier.

Some breads can be more solid and smaller than others.

This is normal.

• It is possible with some recipes that you have to adjust

the proportions. By that we mean: the amount of yeast

or the amount of ﬂour or the amount of water. Never

adjust them at the same time. This will take no eect.

The adjustment can be necessary in connection with:

- quality and speciﬁc gravity of the ﬂour

- temperaturedierences of the surroundings

10 | TIPS FOR BAKING BREAD

If you wish to use the timer, you must set the timer before

you press the Start-button.

Important: do not use the timer if you use perishable

ingredients.

Follow the ﬁrst 9 steps of the chapter “Baking bread“, then;

after you have selected the right program, the right crust

colour and the right size, press on the timer-button to

increase the time on the display with 10 minutes. See the

chapter “The display”.

The time shown on the display is the total amount of

processingtime. The timer can be programmed up to 13

hours.

For example: The present time is 9:00am and you want

the bread to be ready at 6:30pm. It is 9 hours and 30

minutes from now until 6:30pm. You should therefore set

the timer with the button to 9 hours and 30 minutes

- “9:30“. The breadmaker will now run the program and

make sure that the bread is ready on the time you want.

9 | HOW TO USE THE TIMER

- freshness of the ingredients.

• The bread you bake, contains no preservatives so

therefore it is perishable. When you keep it airtight,

after you have let it cool down, you can store the bread

for a few days. The bread can also be frozen for up to

one month.

11 | PROBLEMS THAT MAY OCCUR

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Inventum BM 120 Manual

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