Wolfgang Puck BBME0070 Use And Care Manual page 11

Troubleshooting Guide (Cont.)
Problem
The dough rises too much
and spills over the baking
pan.
The bread sinks down in
the middle.
Heavy, lumpy structure
The bread is not baked in
the center
Open or coarse structure
or too many holes
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Cause
If the water is too soft the
yeast ferments at a higher
rate
Too much milk affects the
fermentation process of the
yeast
The volume of dough is larger
than the pan and the bread
goes down.
The fermentation is too short
or too due to the water
temperature being too high.
or the baking chamber
contains excessive moisture.
Too much flour or not enough
liquid.
Not enough yeast or sugar
Too much fruit or other
added ingredients.
Expired flour, water is too
warm which makes the
dough rise too quickly
No salt or not enough sugar
Too much liquid
Too much or not enough
liquid
Excessive humidity
Recipes with moist
ingredients, e.g. yogurt
Too much water
Solution
f
c
a/f
c/h/i
a/b/g
a/b
b
f
a/b/g
h
g
g
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