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TROUBLESHOOTING
If the baking result does not have the desired quality, the following overview should help to
find the cause.
Problem Possible cause/solutions
The bread sags in the middle. Liquid - too much and too warm.
(The liquid should be between 21 and 28°C - for fast
baking programs between 30 and 35 °C.)
Too little salt.
Too much yeast.
The humidity or room temperature is too high.
The lid was opened for too long during baking.
The rising period is too long. – Use the COLOUR
button to select the "RAPID" setting.
The bread did not rise enough. Not enough yeast was added.
The yeast was off.
Not enough sugar was added.
Too much salt was added (affects the yeast).
The liquid is too warm.
The yeast came into contact with salt or liquid before
baking.
The bread rises too much. The humidity or room temperature is too high. (If the
ambient conditions cannot be changed, try - as an
experiment - using cooled ingredients and do not use
the time delay.)
Too much yeast.
Liquid - too much or too warm.
Too little flour.
Too little salt.
The bread is too dry and dense. Not enough liquids.
The yeast was off.
Manual breadbaker_MD10259 AUS.fm Seite 15 Mittwoch, 2. Februar 2005 5:33 17
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