Products & Solutions

Bread Bakery

Troubleshooting

Problem 1
The bread hasn’t risen properly.
Problem 2
The bread has failed to rise altogether.
Problem 3
Some flour remains around the bread.
Problem 4
The bread has risen too much.
Problem 5
The top has caved in.

Problem 1

The bread hasn’t risen properly.
-or, the bread rises differently day-to-day.
-or, the surface of the loaf is uneven.
-or, the top of the loaf is misshapen.

Possible causes

Check for the following possibilities:

  • The yeast used was not stored correctly, or is out of date.
  • The protein content in the flour was low.
  • The room temperature changed during operation (e.g. the air conditioner was turned on, etc.).
  • The water became warm during timer setting.
  • The room temperature is over 30°C/86°F, or is near, or below, 5°C/41°F.

Yeast is a living organism and is easily affected by a slight change in the room temperature. Flour quality is affected by keeping methods, temperature and humidity. The quality of the wheat crop is also affected by growing conditions and this can vary from season to season.

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Problem 2

The bread has failed to rise altogether.

Possible causes

  • You may have forgotten to add the dry yeast.
  • The yeast’s ability to ferment has weakened.
  • The bread will not mix or therefore rise if you forget to attach the kneading blade.
  • If there is a fluctuation in the power supply while the breadmaker is operating, the resulting bread may not be baked properly.

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Problem 3

Some flour remains around the bread.

Possible causes

  • Too much flour was used.
  • Flour was not weighed on scales.
  • Not enough water was added.
  • (This problem is more likely when the flour used - for example, rye or wholemeal flour- is less water absorbent.)

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Problem 4

The bread has risen too much.

Possible causes

  • Too much yeast was used.
  • When using the correct quantities of ingredients and the bread still rises too much, try reducing the yeast or sugar to 1/2 - 3/4 of the amount indicated.
  • Bread may rise excessively at altitudes of above 1,000m.

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Problem 5

The top has caved in.

Possible causes

  • Too much water was added.
  • Not enough flour was used.
  • Poor quality flour was used.
  • The yeast was old.
  • Water came into contact with the yeast.

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Points requiring special attention

Concerning operation

  • Be sure to select the correct mode for the type of bread you wish to bake.

Concerning ingredients

  • Measure all ingredients correctly. Flour must be weighed on scales.
  • Make sure that you do not forget to add all the ingredients.
  • Do not use out-of-date ingredients. Using old ingredients will not result in a good loaf.
  • When the room temperature is high (above 27°C/81°F), or when setting the timer for baking, try cooling the flour and other ingredients in the refrigerator beforehand.

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