TROUBLESHOOTING
If you are having difficulty producing
a
satisfactory
loaf
check
the following
points before calling
for
service.
1.MY
BREAD DIDN'T RISE!
•
Whole wheat or
rye
loaves will not rise as much as white loaves
•
Use fresh yeast
•
Add yeast
LAST
and away from salt, sugar and water
•
Adding gluten assists rising
•
Increase
water by 1 oz
•
Check to ensure kneading blade is properly in place
•
Key ingredients mis-measured or omitted
• Too much
salt
•
Ingredients not room
temperature
-too cool
2.MY
BREAD
LOOKS
LIKE A CRATER!
• Too
much moisture
in mixture-
reduce liquid slightly
• Increase
salt
by 1/2
tsp or increase flour by
1
Tbsp
•
Bread
left
in machine too long after baking
3.MY BREAD ROSE TOO HIGH
AND STUCK TO THE LID!
•
Reduce yeast by
1/2
tsp
• Reduce
all
ingredients
slightly
•
Too much water-
reduce
by
1
tsp
•
Not enough salt- add 1/4 tsp
•
Ingredients
not room
temperature-
too warm
4.MY BREAD
IS
NOT
COOKED
ALL THE WAY THROUGH
• Too
much moisture- reduce liquid slightly
•
Can happen with
heavier
flours -an extra knead will solve this. After the first knead and
rise,
stop
the
machine and start over from the
beginning
as
tor
a
new loaf
of bread.
This
puts
more
air into the
dough.
5.MY
BREAD IS TOO HEAVY
OR ROUGH
TEXTURED
• Not
enough water - add
1
Tbsp
•
Flour is
too
dry
-
store
in
airtight container
6.MY
BREAD
HAS TOO
MANY
HOLES
• Too
much water- reduce by
1 Tbsp
• Too much
yeast- reduce
by
1/8
tsp
• Not
enough salt- add
1/4
tsp