Troubleshooting guide, Loaf Size and Shape

troubleshooting guide

Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible cause and the corrective action that should be taken to ensure successful bread making.

PROBLEM

POSSIBLE CAUSE

SOLUTION

LOAF SIZE AND SHAPE

1. Bread does not rise		• Wholemeal breads will be lower than	• Normal situation, no solution.
	enough	white breads due to less gluten
		forming protein in whole wheat flour.
		• Not enough liquid.	• Increase liquid by 15ml/3tsp.
		• Sugar omitted or not enough added.	• Assemble ingredients as listed in recipe.
		• Wrong type of flour used.	• You may have used plain white flour
			instead of strong bread flour which has
			a higher gluten content.
			• Do not use all-purpose flour.
		• Wrong type of yeast used.	• For best results use only fast action
			“easy blend” yeast.
		• Not enough yeast added or too old.	• Measure amount recommended and
			check expiry date on package.
		• Rapid bread cycle chosen.	• This cycle produces shorter loaves. This
			is normal.
		• Yeast and sugar came into contact	• Make sure they remain separate
		with each other before kneading cycle.	when added to the bread pan.

2.	Flat loaves,	• Yeast omitted.	• Assemble ingredients as listed in recipe.
	no rising.	• Yeast too old.	• Check expiry date.
		• Liquid too hot.	• Use liquid at correct temperature for
			bread setting being used.
		• Too much salt added.	• Use amount recommended.
		• If using timer, yeast got wet before	• Place dry ingredients into corners of pan
		bread making process started.	and make slight well in centre of dry
			ingredients for yeast to protect it from
			liquids.

3.	Top inflated -	• Too much yeast.	• Reduce yeast by 1/4tsp.
	mushroom-like in	• Too much sugar.	• Reduce sugar by 1tsp.
	appearance.	• Too much flour.	• Reduce flour by 6 to 9tsp.
		• Not enough salt.	• Use amount of salt recommended in
			recipe.
		• Warm, humid weather.	• Reduce liquid by 15ml/3 tsp and yeast
			by 1/4 tsp.
4.	Top and sides cave in.	• Too much liquid.	• Reduce liquid by 15ml/3tsp next time or
			add a little extra flour.
		• Too much yeast.	• Use amount recommended in recipe or
			try a quicker cycle next time.
		• High humidity and warm weather may	• Chill the water or add milk straight from
		have caused the dough to rise too fast.	the fridge

5.	Gnarly, knotted top -	• Not enough liquid.	• Increase liquid by 15ml/3tsp.
	not smooth.	• Too much flour.	• Measure flour acurately.
		• Tops of loaves may not all be perfectly	• Make sure dough is made under the
		shaped, however, this does not affect	best possible conditions.
		wonderful flavour of bread.