Excessively sticky dough can cause blade to rise even though it cleans inside of work bowl. If dough feels very sticky, reinsert blade and immedi- ately add 2 tablespoons (30 ml) flour through small feed tube while machine is running.
Dough doesn’t clean inside of work bowl:
•Amount of dough may exceed maximum capaci- ty 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 additions
of water.
•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.
The PowerPrep® Metal Dough Blade is intended only for recipes calling for at least 3 cups of flour (15 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 smaller recipes calling for less than 3 cups (496 gm) of flour.
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.
Dough feels tough after kneading:
Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable.
Soft dough or liquid leaks onto base of food processor:
Always start processor before adding liquid and add liquid only as fast as dry ingredients absorb it.
Motor stops:
•Cover may have become unlocked.
•Power cord may have become unplugged.
•Excessive strain may have caused motor to overheat and stop. Wait for the motor to cool,
Dough doesn’t rise:
We recommend you always test activity of yeast before using, by stirring it and at least 1/2 teaspoon (2 ml) sugar into about 1/3 cup
(75 ml) warm liquid
(105˚ - 120˚F) (40˚C - 48˚C). Within 10 minutes foam should develop, indicating yeast is active. Do not use dry yeast after expiration date on package.
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.
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, then punch it down, and let it double again after
it is shaped.
TYPICAL SWEET DOUGH PROBLEMS AND SOLUTIONS
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
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