SINBO SBM 4711 - Manual (Page 31)

- 30 -
TROUBLESHOOTING
CAUSE: The fermentation is too short or too fast owing to the excessive temperature of the
water or the baking chamber or to the excessive moistness
SOLUTION: c/h/i
PROBLEM: Heavy, lumpy structure
CAUSE: Too much flour or not enough liquid
SOLUTION: a/b/g
CAUSE: Not enough yeast or sugar
SOLUTION: a/b
CAUSE: too much fruit, wholemeal or of one of the other ingredients
SOLUTION: b
CAUSE: Old or stale flour, warm liquids make the dough rise too quickly and loaf fall in before
baking
CAUSE: no salt or not enough sugar
CAUSE: too much liquid
SOLUTION: e
PROBLEM: The bread is not baked in the center
CAUSE: Too much or not enough liquid
SOLUTION: a/b/g
CAUSE: too much humidity
SOLUTION: h
CAUSE: Recipes with moist ingredients, e.g. yogurt
SOLUTION: g
PROBLEM: Open or coarse structure or too many holes
CAUSE: Too much water
SOLUTION: g
CAUSE: no salt
SOLUTION: b
CAUSE: Gread humidity, water too hot
SOLUTION: h/i
CAUSE: Too much liquid
SOLUTION: c
PROBLEM: Mushhroom-like, unbaked surface
CAUSE: Bread volume too big for the pan
SOLUTION: a/f