MAXWELL MW-3751 W - Инструкция (Страница 23)

23
ENGLISH
Bread dropped in the middle Excessive quantity of dough
Yeast growth is poor because of high temperature the liquid or its excessive
quantity
Dense crumb, clumps Excessive quantity of flour or lack of liquid
Not enough yeast and sugar
Excessive quantity of fruit, whole grains, etc.
Flour of poor quality
Excessive liquid temperature leads to quick yeast growth and early dough
dropping
No salt or not enough sugar
Bread is slack-baked in the
middle Lack of flour
Using much liquid and liquid ingredients (for example, yoghurt)
Coarse crumb Excessive quantity of liquid ingredients
No salt
Water is too hot
Bread surface is slack-baked Excessive quantity of dough
Excessive quantity of flour (especially when you are making wheat bread)
Excessive quantity of yeast or lack of salt
Excessive quantity of sugar
Other sweet ingredients besides sugar are used
Crumb of cut bread pieces is
grainy and non-uniform You have not cooled the bread down before cutting (excessive moisture did
not have time to evaporate)
INGREDIENTS LOADING
– The following order of ingredients loading is recommended (unless otherwise is specified in the recipe):
liquids (water, milk, oil, whipped eggs, etc.) are poured on the bottom of the baking form, dry ingredients
are fed afterwards, yeast powder is added last.
– See that flour does not become completely wet, put yeast in dry flour only. Yeast should not come in
contact with salt before kneading as salt reduces yeast capacity.
– When using the delay function do not put perishable foods – for example, eggs, fruit, milk – into the form
(6).
RECIPES
BASIC MODE
Ingredients/Quantity 750 g 900 g
Water 270 ml 330 ml
Vegetable oil 2 table spoons 3 table spoons
Salt 1 tea spoon 1,5 tea spoon
Sugar 2 table spoons 3 table spoons
Flour 3 measuring сups 3.5 measuring сups
Yeast powder 1 tea spoon 1 ¼ tea spoons
FRENCH BREAD
Ingredients/Quantity 750 g 900 g
Water 270 ml 330 ml
Vegetable oil 2 table spoons 3 table spoons
mw-3751.indd 23 18.05.2012 17:58:46