Domo B3951 Mode D'emploi page 81

www.domo-elektro.be
• freshness of the ingredients
Remark: never use larger amounts than specified. The total weight of all the
•
ingredients cannot be higher than 900 g. If too much dough is made, it may
rise out of the bread pan and fall on the warm heating element, which could
cause a fire.
• Home-made bread, made with this bread maker, does not contain any
preservatives and is therefore perishable. If you wrap the bread in a vacuum
package after cooling down, you will be able to keep it for a few days. Of course
you can also freeze the bread.
PROBLEMS WHICH MIGHT OCCUR
Several factors can cause your bread to fail. In the following list you will find a series
of problems and possible solutions.
THE BREAD HAS CAVED IN
If your bread looks caved in, this means the dough you made was too moist. Try
adding less water. When you use preserved fruits or vegetables, please make sure they
have been soaked and thoroughly dried beforehand. You could also try using a lighter
variety of flour. If your bread caves in, tbis could also be the result of over-rising. The
dough has risen to an extent it could not cope with. In this case, try adding a little less
yeast, 1 or 2 grammes.
THE CENTRE OF THE BREAD IS NOT SUFFICIENTLY BAKED
This may be due to the type of flour you used, often too heavy varieties such as rye
flour or wholemeal flour. Try to program an extra kneading process when using these
types of flour. As soon as the bread maker has terminated the first kneading process,
you press stop. Next, you reprogram the bread maker and press 'start/stop': the
appliance will start kneading again, a larger quantity of air has now been absorbed
by the dough. You could also try selecting the dark crust colour, because this slightly
increases the baking temperature.
THE BREAD HAS RISEN TOO MUCH
If your bread rises higher than it ought to, you have used too much yeast. Please check
whether you have used the right quantity and the right type of yeast. Too much sugar
can overactivate the yeast.
Try reducing the dose of sugar and do not use too many dried fruits or honey, which
equally contain a lot of sugar. Try using 10 to 20 ml less water. Do bear in mind that a
lower degree of humidity could slow the activation of the yeast. Sometimes over rising
can also be caused by flour that was grinded too fine. These varieties of flour do not
require an equally active yeast as heavier varieties do.
81
B3951