solutions to improve each result. You can make adjustments one at a time, or you can try a combination of them all at once. We suggest you keep records of your ‘baking experiments’- so you can determine what adjustments were made to create your perfect loaf.
Uncooked | Uncooked | Not mixed | Loaf is | Gnarly | Loaf core | Loaf core | Burning | Breadmaker | Loaf burned |
or partially |
| or partially | soggy | knotted top | texture | texture | odour | cannot be | completely |
cooked |
| mixed |
|
| open, coarse | heavy and | during | programmed |
|
|
|
|
|
| or uneven | dense | operation | or started |
|
|
|
|
|
|
|
|
| 1 tbsp |
|
|
|
|
• |
|
|
|
|
|
|
|
| ||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1/4 tsp | ||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1/2 tbsp |
|
| 1/2 tbsp |
|
|
|
|
|
|
|
| ||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1 tbsp |
|
|
| 1 tbsp |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
| |||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| • |
|
|
| • |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
• See p13
• See p14
•
• |
|
|
| See p14 |
|
|
| See p14 |
| • See p14 |
| • See p14 |
| • | ||
• |
|
|
| • |
|
|
|
|
|
|
|
|
|
|
| • |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
• See p15
•
•
•
•
• |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| • |
| • |
29