Morphy Richards BM48268 MUK Rev4 Trouble Shooting Bread Sinks in the centre, Bread rises too much

Question 18

Can I use my favourite bread recipes (traditional yeast bread) in my bread machine?

Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with the unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of 5 cups of dry ingredients (that includes the total amount of flour, oats, oatmeal, bran). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and oil/butter/margarine to use. We advise creating your own bread recipes using the basic mode, then progress to the others, using the Baking cycle times chart as a guide.

Question 19

Is it important for ingredients to be at room temperature before adding them to the baking pan?

Yes, even when the delay timer is being used. (Water must be between 21oC and 28oC).

Question 20

Why do the loaves vary in height and weight?

The whole wheat/wholemeal breads are always shorter. Am I doing something wrong?

No, it is normal for Whole wheat and Wholemeal breads to be shorter and denser than Basic or French breads. Whole Wheat and Wholemeal flour are heavier than white bread flour, therefore they don’t rise as much during the bread making process. This is also true for bread containing fruit, nuts, oats and bran.

Question 21

Can I premix the yeast with water?

No, the yeast must be kept dry and put into the baking pan last, above the flour. This is especially important when the delay timer is being used.

Question 22

Why is there a large hole in the base of the bread?

This hole has been created by the kneading blade. Sometimes this hole is larger than normal. This is

because the dough has rested to the side of the blade after the second kneading cycle - normal with bread makers. You could position the dough evenly in the base of the pan.

Trouble Shooting

Bread Sinks in the centre.

Too much liquid or liquid too warm.

Measure ingredients accurately. Use liquids at temperatures between 21°C and 28°C.

Salt was not added, causing bread to over rise and collapse. Measure ingredients accurately.

Too much yeast was added Measure ingredients accurately, if problem persists, reduce yeast by 1⁄4 teaspoon.

High humidity and hot ambient temperatures can cause bread to over rise and collapse.

Bake during the coolest part of the day, Try reducing the yeast by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do not use the timer function.

High altitudes can cause the bread to over rise and then collapse during baking.

Try reducing the yeast by 1⁄4 teaspoon.

Lid is open during baking.

Do not open the lid during baking.

Bread did not rise enough

Not enough yeast was added.

Measure ingredients accurately.

Yeast is outdated or inactive. Never use outdated yeast. Store in a cool, dark place.

Too little sugar was added.

Measure ingredients accurately.

Too much salt was added, reducing the action of the yeast. Measure ingredients accurately.

Water was too hot and killed the yeast.

Use liquids at temperatures between 21°C and 28°C

Yeast has been activated before programme has started.

Take care that yeast does not come in contact with liquid before programme has started.

Bread rises too much.

High humidity and hot ambient temperatures can cause bread to over rise.

Bake during the coolest part

of the day. Try reducing the yeast by 1⁄4 teaspoon or use liquids directly from the refrigerator. Do not use the Timer function.

Too much yeast.

Measure ingredients accurately.

Too much liquid.

Measure ingredients accurately.

Hot liquids accelerated the yeast action.

Use liquids at temperatures between 21°C and 28°C.

Too much flour or not enough salt.

Measure ingredients accurately.

Bread dry with dense texture.

Not enough liquid added.

Measure ingredients accurately.

Flour may be passed the use by date, or be dry causing wet/dry imbalance.

Try increasing liquid by 1 tbsp at a time.

Bread under baked with soggy centre.

Too much liquid from fresh or canned fruit.

Always drain liquids well as specified in the recipe. Water may have to be reduced slightly.

Large amounts of rich ingredients like nuts, butter, dried fruits, syrups and grains will make dough heavy. This will slow down the rising and prevent the bread from baking through. Measure ingredients accurately. Never exceed the

amounts in the recipe.

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