T-Fal NC00111292 Manual page 22

Tfal-ODM-US-NC00111292 09/05/12 15:52 Page22
Quick guide to improve results
General problem solving: causes & solutions
Problem Cause
Dough is a) Flour has high moisture content
too sticky
b) Too much liquid used
c) Water is soft
Dough or a) Ingredients were not at room
bread temperature
did not rise
b) Ingredients were not added to the
enough or
bread pan in the proper order adversely
at all
affecting the yeast
c) Yeast was inactive
d) Low-gluten flour used
e) High altitude
f) Hard water
g) Room temperature was below 68° F
h) Ingredients not measured properly
i) The bread maker lid was opened too
much during the rising process
Bread does a) Ingredients not measured correctly nor
not bake at correct temperature
completely
or loaf is
b) Yeast may have expired or has become
too dense
inactive
c) Bread machine has turned off
Bread Dough rose unevenly and or too quickly,
collapses when due to:
baked; a) Excess moisture
mushroom-top;
coarse large
b) Too much liquid or too much yeast was
holes
used
in loaf
c) No salt or not enough
d) High humidity and / or heat
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Solution
a) Only use bread flour that is stored in an airtight container;
try a different brand of flour
b) Use less water; you can also add additional flour, a
tablespoon at a time, up to 4 tablespoons, to remedy
the problem while kneading dough
c) Use bottled water
a) Make sure all ingredients (except yeast) are at room
temperature and water is between 70 and 90° F
b) Add ingredients in exact order as specified in the recipe
c) Check expiration date on the yeast packet or jar; store opened
packages of yeast in airtight containers in the
refrigerator or freezer
d) Only use bread flour or a blend of bread flour and whole grain
flour
e) Reduce water by 1 tablespoon for every 1000 feet in
locations 3000 feet above sea level, up to 4 tablespoons
f) Use bottled water
g) Only use bread maker in a location that is 68 to 80° F
h) Use measuring cups and spoons to measure dry ingredients
and theproper measuring cup for liquids. Do not sift or pack in-
gredients
i) Do not open the bread maker lid during the rising process as
the machine is programmed to keep the bread maker at the
appropriate temperature to assist the yeast to grow and the
bread to rise.
a) Use measuring cups and spoons to measure dry ingredients
and the proper measuring cup for liquids; do not sift or pack
ingredients; make sure ingredients are at room temperature
b) Only use fresh, properly stored yeast
c) Perhaps there was a power outage or machine was
unplugged
a) Only use bread flour and whole grain flour that is stored in
an airtight container
b) Measure all liquids using measuring cups specifically
designed for measuring liquids and measure accurately;
only use the amount of yeast specified in the recipe
c) Use amount of salt specified in the recipe, or use Program 7
for Salt free bread
d) Dough will rise too quickly and unevenly during hot and or
humid days; use cooler water (68° F)to slow down the rising
process or reduce the yeast 1/4 to 1 teaspoon depending on
the loaf size