49
UK
TROUBLESHOOTING
Problem Possible solution
The bread does not
rise
• Use a flour type that rises well. Whole wheat grain flour and rye
flour do not rise as much as other flour varieties.
• Use flour with a high gluten content.
• Use fresh dried yeast, add the yeast last and keep it away from
liquid, salt and sugar.
• Use more liquid (around 30 ml).
• The ingredients have been incorrectly weighed out or there are
ingredients missing.
• Use less salt.
• Ensure the ingredients are at room temperature.
The bread sinks in
the middle
• Reduce the liquid content in the dough.
• Add 0.5 tsp. salt or 1 tbsp. flour.
The bread rises too
much and sticks to
the lid
• Use less yeast.
• Use smaller quantities of all ingredients.
• Use less salt
The bread is not
baked through
• Reduce the liquid content in the dough.
• Use extra kneading if the flour is coarse. Stop the bread maker
after the first kneading and proving and start from the beginning, as
if it was new bread. This makes the dough airier.
The bread is too
heavy or has an
uneven surface
• Add more water.
• Store the flour in an airtight container.
The bread has too
many holes
• Reduce the liquid content in the dough.
• Use less yeast.
