If dough doesn’t clean inside of work bowl
•Amount of dough may exceed maximum capacity of your food processor. Remove half and process in 2 batches.
•Dough may be too dry. If it feels crumbly, add water, 1 tablespoon (15 ml) at a time, while machine is running, until dough becomes moist and cleans inside of work bowl. Wait 10 seconds between addi- tions of liquid.
•Dough may be too wet. While machine is running, add 1 tablespoon (9 gm) of flour. If necessary, add more, 1 tablespoon (9 gm) at a time, until dough cleans inside of work bowl and forms a ball.
•Dough blade is intended only for recipes calling for at least 3½ cups of flour (17½ ounces/496 gm). If your recipe calls for less flour, remove metal dough blade and insert metal chopping blade. Always use metal chopping blade for recipes calling for less than 3½ cups (496 gm) of flour, such as pizza dough.
If nub of dough forms on top of blade and does not become uniformly kneaded Stop machine, carefully remove dough, divide into 3 pieces and redistribute evenly in work bowl. Continue processing until dough is uniformly soft and pliable.
If dough feels tough after kneading Divide dough into 2 or 3 pieces and redis- tribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable.
If soft dough or liquid leaks onto base of food processor
Always start processor before adding liquid and add liquid only as fast as dry ingredi- ents absorb it.
If motor stops
•Cover may have become unlocked.
•Power cord may have become un- plugged.
•Excessive strain may have caused mo- tor to overheat and stop. Wait for the motor to cool, 5 to 10 minutes. A safety protector in the motor prevents exces- sive overheating. If the motor stops, turn machine off. After
dough into 2 batches and complete pro- cessing. Pinch dough to make sure that it is not too stiff to knead comfortably by hand. If it is, add liquid, 1 teaspoon (5 ml) at a time, until dough is sufficiently moist to clean inside of bowl.
If dough doesn’t rise
We recommend you always test activity of yeast before using, by stirring it and at least ½ teaspoon (2 ml) sugar into about 1/3 cup (75 ml) warm liquid
Do not use warmer water, or overheat dough with excessive kneading, as it may kill the yeast cells. All other liquid should be cold.
Don’t knead so long that dough becomes overheated. The ideal temperature for kneaded dough is 80°F (26°C); it should never exceed 100°F (37°C).
Let dough rise in
Dough containing whole grain flour will take longer to rise than dough made of white flour only.
If baked bread is too heavy
Next time, feel dough to be sure it is uniformly soft, pliable and slightly sticky, before setting aside to rise. Let dough fully double in bulk in bowl or bag, punch it down, then let it double again after it is shaped.
PROBLEMS AND
SOLUTIONS WITH TYPICAL SWEET DOUGHS
If motor slows down
•Amount of dough may exceed maximum capacity. Remove half, and process in 2 batches.
•Don’t process too long after all ingredients are incorporated.
Rich doughs will give you good results after only 30 seconds of kneading.
17
