Prima ABM6 Instruction Manual & Recipes page 21

SUNKEN LOAVES cont.
2.
The gas bubbles produced by the yeast are escaping!
a.
Remember the protein called gluten? (sec. 4). Dough without
gluten is like water without soap; you cannot make bubbles in it.
All the recommended white flour brands have sufficient gluten to
make good dough. Other brands may not. If you are using whole
meal, brown or bread flour from other sources, you may obtain
better results with the WHEAT setting as this provides the extra
kneading required to release the gluten.
3.
The yeast is dead or has gone off.
a.
If you use warm water the yeast may be exhausted before the
rising process is complete. Tap water is usually fine. Be extra
careful that the yeast does not come into contact with the water
before the mixing process starts. This is particularly important
when using the timer.
b.
Check best before date on yeast sachet. If it is close to expiry it
would be best to buy some more.
c.
Avoid using yeast from sachets that are already opened. Use a
new sachet every time.
MY LOAF DID NOT RISE!
Many of the reasons why bread doesn't rise are outlined above. But first,
let us eliminate the obvious:
a.
Whole meal & brown loaves seldom rise as well as white.
b.
You did put the yeast in didn't you? It's easy to forget.
c.
A common error is mistaking teaspoons of salt for tablespoons.
The yeast will not work well if you put too much salt in.
d.
Both the flour and the yeast must be in good condition.
e.
The mixture may have been too dry. Add 1 tablespoon of water
to the mixture if necessary.
f.
If you feel that the yeast should be increased then only add an
extra ½ tsp.
THE LOAF ROSE TOO HIGH AND STUCK TO THE LID!
22.3
Usually caused by too much yeast, too much water or flour, or
forgetting to add the salt. Salt keeps the yeast in check – without it
the yeast can cause the loaf to over-rise.
21
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Home Bakery
22.1
22.2