Baking tips for yeast breads
When this instruction book was developed, hundreds of loaves of bread were baked using popular brands of flours and yeasts available. Adjustments were made to the recipes based on ingredients from popular brands. For example, if you use flour processed by a local mill it may have different characteristics and
produce different results than some of the more popular national brands. If you followed the recipe in the cookbook exactly and feel the results should be better than what you are currently achieving, use this guide to help you produce a loaf of bread to suit your personal tastes. There are usually several possible
Possible solutions
Measurement
Water or milk |
| Increase+ |
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| Decrease - |
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Salt |
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Sugar or honey | Increase + | |
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Flour |
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Yeast |
| Increase + |
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Ingredient |
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Water | Not enough water or milk | |
or milk |
| Liquid too hot or cold |
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Flour |
| Too old |
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| Low in gluten content |
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| Too fine |
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Yeast |
| None was added |
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| Past sell by date |
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| Used wrong type (fresh) |
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| instead of dry granular |
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Salt |
| Forgotten |
Actually measured in tablespoons, not teaspoons (too much)
Other causes
Ingredients not measured properly Breadmaker unplugged or power disruption Ingredients spilled inside bread maker
and/or on heating element Bread ‘mushroomed’ over edge of bread pan, crust burned Baking pan not properly seated inside bread maker
Kneading blade not installed correctly Incorrect bread setting was used
Bread not removed from baking pan soon after baking
Breadmaker malfunctioning
Results
Loaf rises |
| Loaf sides |
| Loaf rises |
| Loaf does |
| Flat loaf no |
| Crust too |
then falls |
| caved in |
| too high |
| not rise |
| rising short |
| dark |
‘cratered |
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| ‘mushroom |
| enough |
| and heavy |
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loaf’ |
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| loaf’ |
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| 1 tbsp |
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1 tbsp |
| 1 tbsp |
| 1 tbsp |
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1/4 tsp |
| 1/4 tsp |
| 1/4 tsp |
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| 1/4 tsp |
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| 1/2 tbsp |
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| 1/2 tbsp |
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| 1/2 tbsp |
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| 1 tbsp |
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| • See p13 |
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• See p13 |
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Crust too light
2 tbsp
1/2 tbsp
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• Adjust accordingly
28
