58
PROBLEM NO
MOvEMENT
IN BREAd
PAN
dAMP OR
STICKy
LOAF
LOAF RISES
TOO HIGH LOAF RISES
THEN FALLS LOAF IS
SHORT &
dENSE
Water Not enough
Check dough consistency during the ‘knead 2’ phase, see
page 24. If it is too dry, add liquid (27°C/80°F), ½ to 1
tablespoon at a time.
Too much
Check dough consistency during the ‘knead 2’ phase, see
page 24. If it is too wet, add flour 1 tablespoon at a time. .
Temperature too hot or too cold
Water and liquids should be (27°C/80°F) unless stated
otherwise.
Flour Not enough
Check dough consistency during the ‘knead 2’ phase, see
page 24. If it is too wet, add flour 1 tablespoon at a time.
Too much
Check dough consistency during the ‘knead 2’ phase, see
page 24. If it is too dry, add liquid (27°C/80°F), ½ to 1
tablespoon at a time.
Wrong type of flour used
Use the recommended flour in the recipe. For bread baking,
bread flour with at least 11-12% protein is recommended to
ensure a tall springy loaf.
TROUBLESHOOTING
PROBLEM
Operational
Errors
E:02
Contact your nearest authorised Breville service centre.
E:02
Contact your nearest authorised Breville service centre.