14
GB
Troubleshooting
BREAD PAN
LOAF SIZE AND SHAPE
Problem
Possible cause
Solution
Bread does not rise enough
Wholemeal breads will be lower than white
breads due to less glutenforming protein in
whole wheat flour.
Normal situation, no solution.
Not enough liquid.
Increase liquid by 15ml/3tsp.
Sugar omitted or not enough added.
Assemble ingredients as listed in recipe.
Wrong type of flour used.
You may have used plain white flour instead
of strong bread flour which has a higher
gluten content.
Do not use all-purpose flour.
Wrong type of yeast used.
For best results use only fast action “easy
blend” yeast.
Not enough yeast added or too old.
Measure amount recommended and check
expiry date on package.
Rapid bread cycle chosen.
This cycle produces shorter loaves. This is
normal.
Yeast and sugar came into contact with each
other before kneading cycle.
Make sure they remain separate when added
to bread pan.
Flat loaf, no rising.
Yeast omitted or too old.
Assemble ingredients and check expiry date.
Liquid too hot.
Check recipe for correct liquid temperature.
Too much salt added.
Use amount recommended.
If using timer, yeast got wet before bread
making process started.
Place dry ingredients into corners of pan.
Protect yeast from liquids by making slight
well in centre of dry ingredients.
Top inflated – mushroom-like in appearance.
Too much yeast.
Reduce yeast by 1/4tsp.
Too much sugar.
Reduce sugar by 1tsp.
Too much flour.
Reduce flour by 6 to 9tsp.
Not enough salt.
Use amount of salt recommended in recipe.
Warm, humid weather.
Reduce liquid by 15ml/3 tsp and yeast by
1/4tsp.
Top and sides cave in.
Too much liquid.
Reduce liquid by 15ml/3tsp next time or add
a little extra flour.
Too much yeast.
Use amount recommended in recipe or try a
quicker cycle next time.
High humidity and warm weather may have
caused dough to rise too fast.
Chill water or add milk straight from fridge.
Gnarly, knotted top – not smooth.
Not enough liquid.
Increase liquid by 15ml/3tsp.
Too much flour.
Measure flour accurately.
Tops of loaves may not all be perfectly shaped,
however, this does not affect wonderful flavour
of bread.
Make sure dough is made under the best
possible conditions.
Collapsed while baking.
Machine was placed in a draught or may have
been knocked or jolted during rising.
Reposition bread maker.
Exceeding capacity of bread pan.
Do not use more ingredients than
recommended for large loaf (max. 1Kg).
Not enough salt used or omitted (salt helps
prevent the dough over proving).
Use amount of salt recommended in recipe.
Too much yeast.
Measure yeast accurately.
Warm, humid weather.
Reduce liquid by 15ml/3tsp and reduce yeast
by 1/4tsp.
Loaves uneven, shorter on one end.
Dough too dry and not allowed to rise evenly
in pan.
Increase liquid by 15ml/3 tsp.
Foldable blade does not stand up during
kneading process.
Blade was not cleaned very well.
Clean the blade (see cleaning section).
