Morphy Richards BM48280 manual Trouble, Shooting, Bread did not rise enough, Bread rises too much

48280 rev4:x 13/11/2009 11:12 Page 18

Question 17	Question 21		Lid is open during baking.
Why does my bread rise and	Can I premix the yeast with		Do not open the lid during
then collapse or crater?	water?		baking.
The bread may be rising too	No, the yeast must be kept dry
much. To reduce the rate of	and put into the baking pan		Bread did not rise enough
rising, reduce the amount of	last, above the flour. this is		Not enough yeast was
yeast and/or increase the	especially important when the
amount of salt.	delay timer is being used.		added. Measure ingredients
Question 18	Question 22		accurately.
			Yeast is outdated or
Can I use my favourite bread	Why is there a large hole in
recipes (traditional yeast	the base of the bread?		inactive.
bread) in my bread	This hole has been created by		Never use outdated yeast.
machine?	the kneading blade.		Store in a cool, dark place.
Yes, but you will need to	Sometimes this hole is larger		Too little sugar was added.
experiment to get the right	than normal. This is because
proportion of ingredients.	the dough has rested to the		Measure ingredients
Become familiar with the unit	side of the blade after the		accurately.
and make several loaves of	second kneading		Too much salt was added,
bread before you begin	cycle - normal with bread
experimenting. Never exceed a	makers. You could position the		reducing the action of the
total amount of 5 cups dry	dough evenly in the base of the		yeast.
ingredients (that includes the	pan.		Measure ingredients
total amount of flour, oats,			accurately.
oatmeal, bran). Use the recipes		TROUBLE	Water was too hot and killed
in this book to help determine
the ratio of dry ingredients to		SHOOTING	the yeast.
liquid and amounts of yeast,			Use liquids at temperatures
sugar, salt, and	Bread Sinks in the centre.		between 21°C and 28°C.
oil/butter/margarine to use.
	Too much liquid or liquid too		Yeast has been activated
We advise creating your own	warm.		before program has started.
bread recipes using the basic	Measure ingredients		Take care that yeast does not
mode, then progress to the	accurately. Use liquids at		come in contact with liquid
others, using the Baking cycle	temperatures between 21°C		before program has started.
times chart as a guide.	and 28°C.

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 21°C and 28°C).

Question 20

Why do the loaves vary in height and weight? The wholewheat / wholemeal breads are always shorter. Am I doing something wrong?

No, it is normal for wholewheat and wholemeal breads to be shorter and denser than basic or french breads. wholewheat and wholemeal flour are heavier than white bread flour, therefore they may not rise as much during the bread baking process. This is also true for bread containing fruit, nuts, oats and bran.

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.

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.

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