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 stated amounts in the recipe
Bread over browned
Too much sugar | Measure ingredients accurately |
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Crust colour set too high | Set crust colour to light |
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Bread has large holes in texture |
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Water was too hot and killed the yeast | Use liquids at temperatures between 21°C and 28°C |
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Too much liquid | Measure ingredients accurately |
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Too much yeast | Measure ingredients accurately |
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High humidity and hot ambient temperatures | Bake during the coolest part of the day. Try reducing |
and increase yeast activity | the yeast by 1/4 teaspoon or use liquids direct from the |
| refrigerator. Do not use the Timer function |
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Water was too hot and killed the yeast | Use liquids at temperatures between 21°C and 28°C |
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Bread surface is sticky |
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Bread was left in the machine too long and | Whenever possible, remove bread from the baking pan |
condensation collected on the baking pan | and cool on a wire rack before keep warm period ends |
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The wet/dry balance of the ingredients may | Measure ingredients accurately |
be incorrect |
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H:HH message on display |
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Breadmaker is too hot after the previous baking cycle | Press the Start/Stop key until the Basic setting shows on |
| the display. Remove the baking pan, leave lid open and |
| allow to cool. When cool, put the baking pan back in, |
| set program and start the program again. |
Temperature in breadmaker is too high from previous use
Remove the bread pan and wait until the breadmaker has cooled down, leave the lid open
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