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Question 18
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 19
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.
Yeast is outdated or inactive.
Never use outdated yeast.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.
Bread over browned
Too much sugar.
Measure ingredients accurately.
Crust colour set too high.
Set crust colour to light.
Bread has large holes in texture.
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C
Too much liquid.
Measure ingredients accurately.
Too much yeast.
Measure ingredients accurately.
High humidity and hot ambient temperatures increase yeast activity.
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.
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C.
Bread did not rise enough
Not enough yeast was added.
Measure ingredients accurately.
For details of other Morphy Richards products, please see our website: | 13 |
