West Bend 41200CF Troubleshooting Guide, LOAF SIZE & SHAPE Short loaves, Flat loves, no rising

TROUBLESHOOTING GUIDE

Review the following Problems, Possible Causes and Solutions below.

LOAF SIZE & SHAPE

Short loaves

•Wheat breads will be shorter than white breads due to less gluten forming protein in whole-wheat flour.

•Not enough liquid - Increase liquid by 1-2 teaspoons.

•Sugar omitted or not enough added - Assemble ingredients as listed in recipe.

•Wrong type of flour used - Do not use all-purpose flour.

•Not enough yeast used or too old - Measure amount recommended and check freshness date on package.

•Wrong type of yeast used - Use fast rising or bread machine yeast. Do not use compressed yeast.

Flat loves, no rising

•Yeast omitted - Assemble ingredients as listed in recipe.

•Yeast too old - Check expiration date.

•Liquid too hot - Use lukewarm liquids 80-90°F (27-32°C).

•Too much salt added - Use amount recommended in recipe.

•Sugar or other sweetener omitted - Assemble ingredients as listed in recipe.

Top and sides cave in

•Too much liquid – Reduce liquid by 1-2 teaspoons.

•Too much yeast – Use recommended amount.

Gnarly or knotted top, not smooth

•Not enough liquid – Increase liquid by 1-2 teaspoons.

•Too much flour – Measure flour accurately, leveling off measuring cup.

Loaves uneven, shorter on one end

•Dough too dry preventing even rise in bread pan – Increase liquid by 1-2 teaspoons.

Collapsed while baking

•May be caused from baking in high altitude – Make adjustment for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons.

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