22
Troubleshooting
Possible cause Solution
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 Measure ingredients accurately
over rise and collapse
Too much yeast was added Measure ingredients accurately, if problem persists,
reduce yeast by
1
/
4
teaspoon
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
High altitudes can cause the bread to over rise Try reducing the yeast by
1
/
4
teaspoon
and then collapse during baking
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Yeast is outdated or inactive Never use outdated yeast.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 Measure ingredients accurately
action of the yeast
Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C
Yeast has been activated before program has started Take care that yeast does not come in contact with
liquid before program has started
Bread rises too much
High humidity and hot ambient temperatures can Bake during the coolest part of the day. Try reducing
cause bread to over rise 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 passed use by date, or be dry causing Try increasing liquid by 1 tablespoon at a time
wet/dry imbalance
