My bread loafs fall flat when they enter the fementation chamber.I cant figure out why!
12 kg t-550 flour
6 liters of water at 27 celsius(50%)
240g of compressed yeast(2%)
240g of salt(2%)
35g of additive (ascorbic acid,enzymes...) (0.3%)
Do you think something is wrong with the recipe or is it the mixing process?