Morphy Richards 48300 manual Troubleshooting, Bread sinks in the centre, Bread did not rise enough

Page 26

Troubleshooting

Possible cause

Solution

Bread sinks in the centre

 

 

 

Too much liquid or liquid too hot

Measure ingredients accurately. Use liquids at

 

temperatures between 21°C and 28°C

 

 

Salt was not added, causing bread to

Measure ingredients accurately

over rise and collapse

 

 

 

Too much yeast was added

Measure ingredients accurately, if problem persists,

 

reduce yeast by 1/4 teaspoon

 

 

High humidity and hot ambient temperatures

Bake during the coolest part of the day,

can cause bread to over rise and collapse

Try reducing the yeast by 1/4 teaspoon or use liquids

 

direct from the refrigerator.

 

Do not use the timer function

 

 

High altitudes can cause the bread to over rise

Try reducing the yeast by 1/4 teaspoon

and then collapse during baking

 

 

 

Lid is open during baking

Do not open the lid during baking

 

 

Bread did not rise enough

 

 

 

Not enough yeast was added

Measure ingredients accurately

 

 

Yeast is outdated or inactive

Never use outdated yeast. Store in a cool, dark place

 

 

Too little sugar was added

Measure ingredients accurately

 

 

Too much salt was added, reducing the

Measure ingredients accurately

action of the yeast

 

 

 

Water was too hot and killed the yeast

Use liquids at temperatures between 21°C and 28°C

 

For fastbake 35˚C - 45˚C

 

 

Yeast has been activated before program has started

Take care that yeast does not come in contact with

 

liquid before program has started

 

 

Bread rises too much

 

High humidity and hot ambient temperatures can cause bread to over rise

Bake during the coolest part of the day. Try reducing the yeast by 1/4 teaspoon or use liquids directly from the refrigerator. Do not use the Timer function

Too much yeast

Measure ingredients accurately

 

 

Too much liquid

Measure ingredients accurately

 

 

Hot liquids accelerated the yeast action

Use liquids at temperatures between 21°C and 28°C

 

 

Too much flour or not enough salt

Measure ingredients accurately

 

 

Bread dry with dense texture

 

 

 

Not enough liquid added

Measure ingredients accurately

 

 

Flour may be passed use by date, or be dry causing

Try increasing liquid by 1 tablespoon at a time

wet/dry imbalance

 

 

 

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Contents Accurate measuring is essential Yeast contentMains switch Important safety instructions Contents Electrical requirements IntroductionBefore first use About this breadmakerComponents Control panel buttons, display & functions 10 Jam Program descriptionsDough BakeUsing your breadmaker Beeper Using the timer Slicing and storing breadPower interuption Storing the unit Care and cleaningDo not use any of these when cleaning Special care for the non-stick finishOther ingredients Understanding bakingImportant note on flours Measuring ingredients Special glazes for yeast breads Ingredient temperatures Other tips when making doughCreating your own yeast bread Recipes for basic breads Recipes for french bread Sweet Recipes for wholewheat breadRapid Recipes for cakes Recipes for fastbake smallRecipes for fastbake large Recipes for dough Method a PastaRaspberry braid Method BRaspberry and apple jam Recipes for jamsMarmalade Plum jamGluten free white bread Gluten free recipesBread mixes Madeira gluten free cakeBaking cycle times Operation sequence and cycle timesFlour types Liquids, flour and othersWater and liquids Cup White Brown Granary Whole Plain Meal SoftgrainQuestion Need help?Questions about general Performance and operation Questions about ingredients Recipes Bread did not rise enough TroubleshootingBread sinks in the centre Bread rises too muchBread has large holes in texture Bread under baked with soggy centreBread over browned Bread surface is stickyTwo-year guarantee Helpline
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