Morphy Richards BM48271 Instructions Manual page 35

BM48271 Rev2 18/7/07
Possible cause
Bread rises too much
High humidity and hot ambient temperatures
cause bread can to over rise
Too much yeast
Too much liquid
Hot liquids accelerated the yeast action
Too much flour or not enough salt
Bread dry with dense texture
Not enough liquid added
Flour may be passed use by date, or
be dry causing wet/dry imbalance
Bread under baked with soggy centre
Too much liquid from fresh or canned fruit
Large amounts of rich ingredients like nuts, butter,
dried fruits, syrups and grains will make dough heavy
This will slow down the rising and prevent the bread
from baking through
Bread over browned
Too much sugar
Crust colour set too high
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Solution
Bake during the coolest part of the day. Try
reducing the yeast by 1/4 teaspoon or use liquids
directly from the refrigerator. Do not use the Timer
function
Measure ingredients accurately
Measure ingredients accurately
Use liquids at temperatures between 21°C and 28°C
Measure ingredients accurately
Measure ingredients accurately
Try increasing liquid by 1 tablespoon at a time
Always drain liquids well as specified in recipe.
Water may have to be reduced slightly
Measure ingredients accurately. Never exceed
the stated amounts in the recipe.
Measure ingredients accurately
Set crust colour to light
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