Troubleshooting - Recipe - Breville BB280 Instructions For Use And Recipe Book

TROUBLESHOOTING – RECIPE
Bread sinks
in centre
Flour Not measured
correctly
Low %
Protein
Passed
use-by-date
Self raising
flour used
Sugar Not measured
correctly
Salt Not measured
correctly
Water/Liquid Not measured
correctly
Too hot
Too cold
Yeast Not measured
correctly
Bread Mix Not measured
correctly
Used in place
of flour
Room temp Too hot
Too cold
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Over Sticky patch Doughy
browned on top centre
of bread
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Heavy Coarse holey Bread rises
dense texture too much
texture
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Bread doesn't Corrective action
rise enough
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Check method of weighing/
measuring ingredients
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Use suitable high protein flour
or add gluten flour
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Discard and use fresh flour
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Use bread or plain flour – self-raising flour
already contains baking powder
as the raising agent
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Use metric measuring spoons
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Use metric measuring spoons
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Check method of weighing/measuring
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Water must be between 20-25ºC
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Water must be between 20-25ºC
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Use metric measuring spoons
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Check method of weighing/measuring
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Bread mix already contains salt, sugar, etc.
and cannot be substituted for flour
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Room temp must be less than 28º C
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Room temp must be more than 10º C
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