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TROUBLESHOOTING GUIDE
Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possi-
ble cause and the corrective action that should be taken to ensure successful bread making.
PROBLEM
1. Bread does not rise
enough
2. Flat loaves,
no rising.
3. Top inflated -
mushroom-like in
appearance.
4. Top and sides cave in.
5. Gnarly, knotted top -
not smooth.
POSSIBLE CAUSE
LOAF SIZE AND SHAPE
• Wholemeal breads will be lower than
white breads due to less gluten
forming protein in whole wheat flour.
• Not enough liquid.
• Sugar omitted or not enough added.
• Wrong type of flour used.
• Wrong type of yeast used.
• Not enough yeast added or too old.
• Rapid bread cycle chosen.
• Yeast and sugar came into contact
with each other before kneading cycle.
• Yeast omitted.
• Yeast too old.
• Liquid too hot.
• Too much salt added.
• If using timer, yeast got wet before
bread making process started.
• Too much yeast.
• Too much sugar.
• Too much flour.
• Not enough salt.
• Warm, humid weather.
• Too much liquid.
• Too much yeast.
• High humidity and warm weather may
have caused the dough to rise too fast.
• Not enough liquid.
• Too much flour.
• Tops of loaves may not all be perfectly
shaped, however, this does not affect
wonderful flavor of bread.
SOLUTION
• Normal situation, no solution.
• Increase liquid by 15ml/3tsp.
• Assemble ingredients as listed in recipe.
• You may have used plain white flour
instead of strong bread flour which has
a higher gluten content.
• Do not use all-purpose flour.
• For best results use only fast action
"easy blend" yeast.
• Measure amount recommended and
check expiry date on package.
• This cycle produces shorter loaves. This
is normal.
• Make sure they remain separate
when added to the bread pan.
• Assemble ingredients as listed in recipe.
• Check expiry date.
• Use liquid at correct temperature for
bread setting being used.
• Use amount recommended.
• Place dry ingredients into corners of pan
and make slight well in center of dry
ingredients for yeast to protect it from
liquids.
1
• Reduce yeast by
/
tsp.
4
• Reduce sugar by 1tsp.
• Reduce flour by 6 to 9tsp.
• Use amount of salt recommended in
recipe.
• Reduce liquid by 15ml/3 tsp and yeast by
• Reduce liquid by 15ml/3tsp next time or
add a little extra flour.
• Use amount recommended in recipe or
try a quicker cycle next time.
• Chill the water or add milk straight from
the fridge.
• Increase liquid by 15ml/3tsp.
• Measure flour acurately.
• Make sure dough is made under the
best possible conditions.
1
/
tsp.
4
21
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