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The bread is not done and still
moist in the centre.
Too many additional ingredients, such as nuts, butter,
dried fruits, syrup, etc., were added.
Too much fruit juice was added.
The bread is too brown. Too much sugar.
Browning level set too high.
The bread is full of holes. The water is too hot.
Too much liquid.
Too much yeast.
The humidity or room temperature is too high.
The bread crust is sticky, or the
bread is too wet.
After finishing baking, the bread remained in the
appliance far too long. Condensation formed that
could no longer escape and soaked the bread.
Dry and wet ingredients were mixed in the wrong ratio.
(Reduce the liquids or the yeast somewhat, as
necessary.)
The bread forms air bubbles on the
crust.
Too much yeast. Reduce the amount of yeast.
The dough is not being kneaded
even though the motor is running.
The dough hooks or the dough container were not
inserted correctly.
The ingredients were not kneaded
smoothly.
The ingredients were added in the wrong order.
The dough was too heavy or too dry.
The dough hooks were not inserted correctly.
Manual breadbaker_MD10259 AUS.fm Seite 16 Mittwoch, 2. Februar 2005 5:33 17
16


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