Electrolux EBM8000 Mode D'emploi page 14

Troubleshooting
GB
BREAD PAN
LOAF SIZE AND SHAPE
Problem
Bread does not rise enough
Flat loaf, no rising.
Top inflated – mushroom-like in appearance.
Top and sides cave in.
Gnarly, knotted top – not smooth.
Collapsed while baking.
Loaves uneven, shorter on one end.
Foldable blade does not stand up during
kneading process.
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ELX12539_IFU_Baguette_bakmaskin_ELX_13lang.indd 14
Possible cause
Wholemeal breads will be lower than white
breads due to less glutenforming protein in
whole wheat flour.
Not enough liquid.
Sugar omitted or not enough added.
Wrong type of flour used.
Wrong type of yeast used.
Not enough yeast added or too old.
Rapid bread cycle chosen.
Yeast and sugar came into contact with each
other before kneading cycle.
Yeast omitted or too old.
Liquid too hot.
Too much salt added.
If using timer, yeast got wet before bread
making process started.
Too much yeast.
Too much sugar.
Too much flour.
Not enough salt.
Warm, humid weather.
Too much liquid.
Too much yeast.
High humidity and warm weather may have
caused dough to rise too fast.
Not enough liquid.
Too much flour.
Tops of loaves may not all be perfectly shaped,
however, this does not affect wonderful flavour
of bread.
Machine was placed in a draught or may have
been knocked or jolted during rising.
Exceeding capacity of bread pan.
Not enough salt used or omitted (salt helps
prevent the dough over proving).
Too much yeast.
Warm, humid weather.
Dough too dry and not allowed to rise evenly
in pan.
Blade was not cleaned very well.
Solution
Normal situation, no solution.
Increase liquid by 15ml/3tsp.
Assemble ingredients as listed in recipe.
You may have used plain white flour instead
of strong bread flour which has a higher
gluten content.
Do not use all-purpose flour.
For best results use only fast action "easy
blend" yeast.
Measure amount recommended and check
expiry date on package.
This cycle produces shorter loaves. This is
normal.
Make sure they remain separate when added
to bread pan.
Assemble ingredients and check expiry date.
Check recipe for correct liquid temperature.
Use amount recommended.
Place dry ingredients into corners of pan.
Protect yeast from liquids by making slight
well in centre of dry ingredients.
Reduce yeast by 1/4tsp.
Reduce sugar by 1tsp.
Reduce flour by 6 to 9tsp.
Use amount of salt recommended in recipe.
Reduce liquid by 15ml/3 tsp and yeast by
1/4tsp.
Reduce liquid by 15ml/3tsp next time or add
a little extra flour.
Use amount recommended in recipe or try a
quicker cycle next time.
Chill water or add milk straight from fridge.
Increase liquid by 15ml/3tsp.
Measure flour accurately.
Make sure dough is made under the best
possible conditions.
Reposition bread maker.
Do not use more ingredients than
recommended for large loaf (max. 1Kg).
Use amount of salt recommended in recipe.
Measure yeast accurately.
Reduce liquid by 15ml/3tsp and reduce yeast
by 1/4tsp.
Increase liquid by 15ml/3 tsp.
Clean the blade (see cleaning section).
2009-12-07 16:51:25