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TROUBLESHOOTING – RECIPE
Bread sinks
Over
Sticky patch
Doughy
Heavy
in centre
browned
on top
centre
dense
of bread
texture
Flour
Not measured
●
●
●
●
correctly
Low %
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Protein
Passed
●
●
use-by-date
Self raising
●
●
●
flour used
Sugar
Not measured
●
●
●
●
●
correctly
Salt
Not measured
●
correctly
Water/Liquid
Not measured
●
●
●
correctly
Too hot
●
Too cold
Yeast
Not measured
●
●
correctly
Bread Mix
Not measured
●
●
●
●
correctly
Used in place
●
●
●
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●
of flour
Room temp
Too hot
●
Too cold
Coarse holey
Bread rises
Bread doesn’t Corrective action
Ref page
texture
too much
rise enough
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●
Check method of weighing/
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measuring ingredients
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Use suitable high protein flour
18
or add gluten flour
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Discard and use fresh flour
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Use bread or plain flour – self-raising flour
18
already contains baking powder
as the raising agent
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Use metric measuring spoons
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Use metric measuring spoons
17
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Check method of weighing/measuring
17
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Water must be between 20-25ºC
25
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Water must be between 20-25ºC
25
●
Use metric measuring spoons
17
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Check method of weighing/measuring
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Bread mix already contains salt, sugar, etc.
22
and cannot be substituted for flour
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Room temp must be less than 28º C
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Room temp must be more than 10º C
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