Prima ABM 9 User Manual
Page 19
Page
19
Home Bakery
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SUNKEN LOAVES cont.
22.1
2.
The gas bubbles produced by the yeast are escaping!
a.
Remember the protein called gluten? (sec. 4). Dough without gluten is like
water without soap; you cannot make bubbles in it. All the recommended
white flour brands have sufficient gluten to make good dough. Other brands
may not. If you are using whole meal, brown or bread flour from other
sources, you may obtain better results with the WHOLE setting as this
provides the extra kneading required to release the gluten.
3.
The yeast is dead or has gone off.
a.
If you use warm water the yeast may be exhausted before the rising process
is complete. Tap water is usually fine. Be extra careful that the yeast does not
come into contact with the water before the mixing process starts. This is
particularly important when using the timer.
b.
Check best before date on yeast sachet. If it is close to expiry it would be
best to buy some more.
c.
Avoid using yeast from sachets that are already opened. Use a new sachet
every time.
••••
MY LOAF DID NOT RISE!
22.2
Many of the reasons why bread doesn’t rise are outlined above. But first, let us
eliminate the obvious:
a.
Whole meal & brown loaves seldom rise as well as white.
b.
You did put the yeast in didn’t you? It’s easy to forget.
c.
A common error is mistaking teaspoons of salt for tablespoons. The yeast will
not work well if you put too much salt in.
d.
Both the flour and the yeast must be in good condition.
e.
The mixture may have been too dry. Add 1-2 tablespoons of water to the
mixture if necessary.
f.
If you feel that the yeast should be increased then only add an extra ½ tsp.
•
THE LOAF ROSE TOO HIGH AND STUCK TO THE LID!
22.3
Usually caused by too much yeast, too much water or flour, or forgetting to add the
salt. Salt keeps the yeast in check – without it the yeast can cause the loaf to over-
rise.
Remember: Nothing the machine does will prevent good dough from
rising properly