26
27
Troubleshooting Guide
Problem
Bread
sinks in the
centre
Over
browned
Sticky
patch
on top of
bread
Doughy
centre
Heavy
dense
texture
Coarse
holey
texture
Bread rises
too much
Bread
doesn’t rise
enough
Corrective action
Flour
Not
measured
correctly
Not
measured
correctly
•
•
•
•
•
•
Check method of
weighing/measuring
ingredients
Low %
protein
Low %
protein
•
•
•
Use suitable high protein
flour or add gluten flour
Passed
use-by-
date
Passed use-
by-date
•
•
•
Discard and use fresh flour
Self raising
flour used
Self raising
flour used
•
•
•
•
Use bread or plain flour
- self-raising flour already
contains baking powder
as the raising agent
Sugar
Not
measured
correctly
Not
measured
correctly
•
•
•
•
•
•
•
Use metric measuring
spoons
Salt
Not
measured
correctly
Not
measured
correctly
•
•
Use metric measuring
spoons
Water/liquid
Not
measured
correctly
•
•
•
•
•
•
Check method of
weighing/measuring
Too hot
•
•
Water must be between
20-25ºC
Too cold
•
Water must be between
20-25ºC
Yeast
Not
measured
correctly
•
•
•
Use metric measuring
spoons
Bread mix
Not
measured
correctly
•
•
•
•
•
•
•
Check method of
weighing/measuring
Used in
place of
flour
•
•
•
•
•
•
•
•
Bread mix already
contains salt, sugar, etc.
and cannot be substituted
for flour
Room
temperature
Too hot
•
•
•
Room temperature must
be less than 28ºC
Too hot
•
•
Room temperature must
be more than 10ºC
