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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 ¼ 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
21ºC and 28ºC
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 use by date or be
dry causing
ry increasing liquid by 1 tablespoon at
a time wet/dry imbalance
