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Bread rises too much
High humidity and hot
ambient temperatures can
cause bread to over rise.
Too much yeast.
Too much liquid.
Hot liquids accelerated the
yeast action.
Too much flour or not enough
salt.
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.
Bread has large holes in texture.
Water was too hot and killed
the yeast.
Too much liquid.
Too much yeast.
High humidity and hot
ambient temperatures
increase yeast activity.
Bread surface is sticky.
The wet/dry balance of the
ingredients may be incorrect.
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.
Always drain liquids well as specified in
the recipe. Water may have to be reduced
slightly.
Measure ingredients accurately. Never
exceed the amounts in the recipe.
Measure ingredients accurately.
Set crust colour to light.
Use liquids at temperatures between 21°C
and 28°C
Measure ingredients accurately.
Measure ingredients accurately.
Bake during the coolest part of the day. Try
reducing the yeast by 1⁄4 teaspoon or use
liquids direct from the refrigerator. Do not
use the timer function.
Bread was left in the machine too long and
condensation collected on the baking pan.
Whenever possible, remove bread from the
baking pan and cool on a wire rack before
keep warm period ends.
Measure ingredients accurately.
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