Bread Dough Problems And Solutions - Cuisinart DLC-2009M Series Instruction Manual

TYPICAL BREAD DOUGH
PROBLEMS AND
SOLUTIONS
If the blade doesn't incorporate ingredients
Always start processor before adding
liquid. Add liquid in slow, steady stream,
only as fast as dry ingredients absorb it. If
you hear liquid sloshing, stop adding it but
do not turn off machine. Instead, wait until
ingredients in work bowl have mixed, then
add remaining liquid slowly. Pour liquid
onto dough as it passes under feed tube;
do not pour liquid directly onto bottom of
work bowl.
If blade rises in work bowl
Blade may not have been pushed down as
far as possible before processing started.
Excessively sticky dough can cause blade
to rise even though it cleans inside of
work bowl.
If dough feels very sticky, reinsert blade
and immediately add 2 tablespoons (30
ml) fl our through small feed tube while
machine is running.
If dough doesn't clean inside of
work bowl
• Amount of dough may exceed maximum
capacity of your food processor. Remove
half and process in 2 batches.
• Dough may be too dry. If it feels crumbly,
add water, 1 tablespoon (15 ml) at a time,
while machine is running, until dough
becomes moist and cleans inside of
work bowl. Wait 10 seconds between
additions of liquid.
• Dough may be too wet. While machine is
running, add 1 tablespoon (9 gm) of fl our.
If necessary, add more, 1 tablespoon (9
gm) at a time, until dough cleans inside
of work bowl and forms a ball.
If nub of dough forms on top of blade
and does not become uniformly kneaded
Stop machine, carefully remove dough,
divide into 3 pieces and redistribute evenly
in work bowl. Continue processing until
dough is uniformly soft and pliable.
If dough feels tough after kneading
Divide dough into 2 or 3 pieces and
redistribute evenly in bowl. Process 10
seconds or until uniformly soft and pliable.
If soft dough or liquid leaks onto base of
food processor
Always start processor before adding
liquid and add liquid only as fast as dry
ingredients absorb it.
If motor stops
• Cover may have become unlocked.
• Power cord may have become unplugged.
• Excessive strain may have caused
motor to overheat and stop. Wait for the
motor to cool, 5 to 10 minutes. A safety
protector in the motor prevents exces-
sive overheating. If the motor stops, turn
machine off. After 5-10 minutes, divide
dough into 2 batches and complete pro-
cessing. Pinch dough to make sure that
it is not too stiff to knead comfortably by
hand. If it is, add liquid,1 teaspoon (5 ml)
at a time, until dough is suffi ciently moist
to clean inside of bowl.
If dough doesn't rise
We recommend you always test activity
of yeast before using, by stirring it and at
least ½ teaspoon (2 ml) sugar into about
1/ 3 cup (75 ml) warm liquid (105-120°F)
(40-48°C). Within 10 minutes foam should
develop, indicating yeast is active.
Do not use dry yeast after expiration date
on package.
Do not use warmer water, or overheat
dough with excessive kneading, as it may
kill the yeast cells. All other liquid should
be cold.
Do not knead so long that dough becomes
overheated. The ideal temperature for
kneaded dough is 80°F (26°C); it should
never exceed 100°F (37°C).
Let dough rise in draft-free environment of
about 75-90°F (24-32°C).
Dough containing whole grain fl our will
take longer to rise than dough made of
white fl our only.
If baked bread is too heavy
Next time, feel dough to be sure it is
14