Troubleshooting
Possible cause | Solution |
Bread sinks in the centre |
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Too much liquid or liquid too warm | Measure ingredients accurately. Use liquids at |
| temperatures between 21°C and 28°C |
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Salt was not added, causing bread to | Measure ingredients accurately |
over rise and collapse |
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Too much yeast was added | Measure ingredients accurately, if problem persists, |
| reduce yeast by 1/4 teaspoon |
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High humidity and hot ambient temperatures | Bake during the coolest part of the day, |
can cause bread to over rise and collapse | Try reducing the yeast by 1/4 teaspoon or use liquids |
| direct from the refrigerator. |
| Do not use the timer function |
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High altitudes can cause the bread to over rise | Try reducing the yeast by 1/4 teaspoon |
| and then collapse during baking |
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Lid is open during baking | Do not open the lid during baking |
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Bread did not rise enough |
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Not enough yeast was added | Measure ingredients accurately |
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Yeast is outdated or inactive | Never use outdated yeast. Store in a cool, dark place |
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Too little sugar was added | Measure ingredients accurately |
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Too much salt was added, reducing the | Measure ingredients accurately |
| action of the yeast |
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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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Yeast has been activated before program has started | Take care that yeast does not come in contact with |
| liquid before program has started |
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Bread rises too much |
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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 |
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Too much liquid | Measure ingredients accurately |
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Hot liquids accelerated the yeast action | Use liquids at temperatures between 21°C and 28°C |
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Too much flour or not enough salt | Measure ingredients accurately |
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Bread dry with dense texture |
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Not enough liquid added | Measure ingredients accurately |
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Flour may be passed use by date, or be dry causing | Try increasing liquid by 1 tablespoon at a time |
| wet/dry imbalance |
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