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Question 17
Is it important for ingredients to be at room
temperature before adding them to the Baking Pan?
Yes, even when the delay timer is being used. (Water must be
between 21°C and 28°C).
Question 18
Why do the loaves vary in height and weight? The
wholemeal/wholewheat breads are always shorter. Am
I doing something wrong?
No, it is normal for wholewheat and wholemeal breads to be
shorter and denser than basic or French breads. Wholewheat
and wholemeal flour are heavier than white bread flour, therefore
they don’t rise as much during the bread baking process. This is
also true for bread containing fruit, nuts, oats and bran.
Troubleshooting
Bread Sinks in the Centre
Too much liquid or liquid too warm.
Measure ingredients accurately. Use liquids at temperatures
between 21°C and 28°C.
Salt was not added, causing bread to over rise and
collapse.
Measure ingredients accurately.
Too much yeast was added.
Measure ingredients accurately, if problem persists, reduce
yeast by 1⁄4 teaspoon.
High humidity and hot ambient temperatures can
cause bread to over rise and collapse.
Bake during the coolest part of the day, Try reducing the yeast
by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do
not use the timer function.
High altitudes can cause the bread to over rise and
then collapse during baking.
Try reducing the yeast by 1⁄4 teaspoon.
Lid is open during baking.
Do not open the Lid during baking.
Bread Did Not Rise Enough
Not enough yeast was added.
Measure ingredients accurately.
Yeast is outdated or inactive.
Never use outdated yeast. Store in a cool, dark place.
Too little sugar was added.
Measure ingredients accurately.
Too much salt was added, reducing the action of the
yeast.
Measure ingredients accurately.
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C.
Yeast has been activated before programme has
started.
Take care that yeast does not come in contact with liquid
before programme has started.
Question 19
Can I premix the yeast with water?
No, the yeast must be kept dry and put into the Baking Pan last,
above the flour. This is especially important when the delay
timer is being used.
Question 20
Why is there a large hole in the base of the bread?
This hole has been created by the Kneading Blade. Sometimes
this hole is larger than normal. This is because the dough has
rested to the side of the Kneading Blade after the second
kneading cycle - normal with breadmakers. You could position
the dough evenly in the base of the Baking Pan.
Bread Rises Too Much
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.
Too much liquid.
Measure ingredients accurately.
Hot liquids accelerated the yeast action.
Use liquids at temperatures between 21°C and 28°C.
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 past the use by date, or be dry causing
wet/dry imbalance.
Try increasing liquid by 1 tbsp at a time.
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 amounts in
the recipe.
Bread Over Browned
Too much sugar.
Measure ingredients accurately.
Crust colour set too high.
Set crust colour to light.
