ETA Crustum - Manual (Page 54)

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Problem Cause Solution
Bread crumb not
baked
- Too much or no liquid
- High air humidity
- Recipe contains wet ingredients
a/b/g
h
g
Open or coarse bread
structure or too much
hollows
- Too much water
- No salt
- High moisture, too hot water
g
b
h/i
Bread is not baked
properly inside and
outside
- Too much volume for the baking pan
- Excessive amount of flour, particularly for white bread
- Too much yeast and low salt
- Too much sugar
- Sweet ingredients in addition to sugar
a/f
f
a/b
a/b
b
Uneven or clumpy
slices
- Bread not cooled down sufficiently (steam did not
escape) j
Flour deposits on the
crust
- Flour not processed well during kneading on sides g
Troubleshooting:
a) Measure the ingredients properly.
b) Modify dosing of ingredients and check if you added all ingredients to dough.
c) Use other liquid or let it cool to room temperature.
d) Add the ingredients required by recipe in correct order. Create a shallow hole in the
centre of flour and put yeast or dried yeast to it. Avoid direct contact of yeast with liquid.
e) Use fresh and properly stored ingredients.
f) Reduce total quantity of ingredients; in no case use more flour than specified.
Alternatively, reduce quantity of all ingredients by 1/3.
g) Modify amount of liquid. If ingredients used contain water, water added must be
decreased appropriately.
h) In case of humid weather, reduce water content by 1 - 2 tablespoons.
i) When hot, do not use the delayed start function. Use cold liquids. To shorten rising time,
select the 4-RYCHLÝ (QUICK) or program 6-SUPER RYCHLÝ (SUPER FAST).Remove
bread from the pan immediately after baking and let it cool down before slicing for at
least 15 minutes on a suitable pad (e.g. cutting board).
j) Use less yeast or reduce quantity of all ingredients by 1/4 of amount specified.
XII. NOTICES TO RECIPES
1. Ingredients
Measuring as well as the order in which the ingredients are added are similarly important
because each ingredient plays a specific role for successful baking of bread.
– The most important ingredients such as liquids, flour, salt, sugar and yeast (either
standard or dried) influence successful result of dough and bread result. Always use the
right quantity at proper ratio.
– Use warm ingredients if dough has to be prepared immediately. If you wish to use the
delayed start function, we recommend using of cold ingredients to prevent premature
rising of yeast.
– Margarine, butter and milk influence taste and smell of the bread.
– To have crust lighter and thinner, you can reduce sugar content by 20 % without effect of
successful baking result. Replace sugar with honey if you prefer softer and lighter crust.