Bread

TROUBLESHOOTING

GUIDE:

LOAVES

CONT.

Problem

Causes

Overrising

• Usually indicates that ingredient quantities are out of

proportion. Too much yeast, sugar, flour, liquid or a

combination

may

result

exceeding

the

capacity

the

inner pot.

Open,

coarse or

•

Excess

water or

yeast

was

used, or yeast action was

holey

texture

accelerated

hot,

humid

weather

overheated

ingredients.

• Salt omitted.

Heavy,

•

Not enough water or too much flour was used.

dense texture

Not enough sugar or yeast was used.

•

Recipe

was

imbalanced by an excess of whole grain

flours,

whole grains, dried fruits or other added ingredients.

Short loaf,

•

Not enough sugar

was

used.

unsatisfactory

•

Delayed Finish

feature

was

used

and

ingredients

were

rising

placed in inner pot in a way that salt or water were in

contact with the yeast for a prolonged period.

•

Short,

heavier

loaves are to be expected when whole

grains

whole grain flours are used or when

all-purpose

four is substituted for bread flour. Try using bread flour

and reducing the amount of other flours and grains.

•

Incorrect

amount of

yeast

was used, or yeast was

not

fresh

No rise’

•

Old or improperly stored yeast was used. Yeast was

omitted

or mismeasured,

•

Other key ingredients were omitted or mismeasured.

•

Delayed

Finish

feature

was

used

and

ingredients

were

placed

the

pan

incorrectly.

Mushroom-

Too

much

yeast may

have

been

used. Be sure yeast

was

shaped top

measured with a teaspoon, not a tablespoon.

•

Added ingredients that contain sugar, such as sweetened

applesauce

raisins.

Sunken

•

Loaf

with

top

or sides that have caved

in could

caused

by too much moisture. Reduce the liquids by

2 tablespoons the next time you make the recipe.

•

recipes

call

for

fruit

vegetables,

drain well and

pat

them

dry.