Troubleshoot - Welbilt ABMY2K1 Instruction Manual

Troubleshoot
CHEGKING DOUGH CONSISTENGY
Although the bread machine
will
mix, knead, and hake bread,
it
is absolutely necessary
that you learn to recognize the condition ol your dough.
The ratio of
flour to liquid
is the
most critical factor in any bread recipe, yet most easily remedied. lt is alright to open the
machine
to check the dough's
consistency.
Do
this after about five minutes into the
KNEAD
cycle.
The dough should be in a soft, tacky
ball. lf it
is
too dry, add
liquid 112Io1
tablespoon at a
time.
lf it
is
too wet, add
1 tablesp00n of
flour
at
a
time.
Cratered Bread
lf the top of the loaf caves in,
this
is a sign of too much moisture. You may
need
to
make
recipe adjustments, such as reducing
liquid or adding llour,112 to
'l
tablespoon at
a
time.
Cratered bread may also occur,
to varying degrees,
with cheese bread because each cheese
has a
distinct moisture content.
Mushroom Bread
Mushroom bread may be caused by
too
much yeast or too much water. Also, you may
be
using too much dough for the pan size.
Check
your
recipe
to
make sure the
total amount
of
flour does not exceed
4 1/3
cups.
Gnarly Loaves
The dough probably needs more moisture. See Checking Dough Consistency,
above.
High-Altitude Baking
ln high-altitude areas, dough tends
to
rise faster as there
is
less
air
pressure. Therefore,
less yeast
is
necessary.
ln dry climates, flour is drier and requires slightly more liquid.
ln
humid climates, flour is wetter and
will absorb less
liquid. Therefore, slightly more
flour
is
required.
Jam
lf you find that the jam is not thick enough,
repeat the JAM
cycle,
The Science
ol
Breadmaking
Most
recipes contain sugar in some
form for sweetness. ln breadmaking, sugar helps start
0r
"feed"
the yeast and promotes browning. Salt, on the other hand, inhibits the yeast, but
also adds flavor. With
this
knowledge in mind, you can control the balance of the chemical
reaction between flour, yeast, water, sugar, and salt
to
make a perfect loaf
of
bread. The
recipes included with
this
booklet have
been
tested
to work
in
this
bread machine. When
using recipes from other sources, you may
have
to
make adjustments
for perfect results.
Follow suggestions from this guide.
Simple
Test To Determine Yeast
Activity
Dissolve
1
teaspoon of granulated sugar in112 cup warm water (115-115'F).
Sprinkle 1 packet of yeast (about
1
T) slowly over the
surface. Stir the yeast, then set
a
timer for 10 minutes. ln
3
to 4 minutes, it will have absorbed enough Iiquid to activate
and
will start rising to the
surface. lf at the end
of 10 minutes, the yeast
has multiplied
to the
1
cup mark and has a rounded crown, it is very active. The yeast mixture may be used
in
your dough. Rememberto deduct Ihe112 cup of liquid from the total
used in
the
recipe.