Manual Inventum BM50 (page 17 of 44) (English, German, Dutch, French)

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Question: Why does the shape and height of the bread

dier?

Answer: The shape and height of the bread depend on

the room temperature, the quality and

amount of the ingredients.

Question: Why did the bread not rise?

Answer: Forgot to add the yeast, too small amount of

yeast or old yeast cause the bread not to rise

and stay “ﬂat“.

Question: How does the timer work?

Answer: The timer can not be set under 1:40 hours

or over 13 hours. The timer needs a minimum

o 1 hours and 40 minutes to ﬁnish all

necessary processes. The ingredients

can perish when they stay in the breadmaker

over 13 hours without being cooked. For

further explanations, see chapter “How to use

the preset timer“.

Question: Why can I not add extra ingredients to the

basic ingredients?

Answer: To give the dough and/or the bread the right

shape and to let it rise properly, the dried

currants and others should be added

later. There is a chance that the ingredients

are being squashed during the kneading-

process. They can stick together and then they

will not be evenly divided in the dough. Add

the extra ingredients only after the ﬁrst

“beep”. You may not add extra ingredients

when you use one of the fast programs.

Question: Can water be replaced by fresh milk?

Answer: Yes - but not when using the preset timer and

use the same amount of liquids that the recipe

states.

Question: I can not get the bread out of the breadpan,

what can I do?

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

11 | PROBLEMS THAT MAY OCCUR

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.

- Checked the used amount of salt. Make sure you did not

add too much.

12 | FREQUENTLY ASKED QUESTIONS

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

- 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.

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Inventum BM50 Manual

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