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18
Question 17
Why does my bread rise and
then collapse or crater?
The bread may be rising too
much. To reduce the rate of
rising, reduce the amount of
yeast and/or increase the
amount of salt.
Question 18
Can I use my favourite bread
recipes (traditional yeast
bread) in my bread
machine?
Yes, but you will need to
experiment to get the right
proportion of ingredients.
Become familiar with the unit
and make several loaves of
bread before you begin
experimenting. Never exceed a
total amount of 5 cups dry
ingredients (that includes the
total amount of flour, oats,
oatmeal, bran). Use the recipes
in this book to help determine
the ratio of dry ingredients to
liquid and amounts of yeast,
sugar, salt, and
oil/butter/margarine to use.
We advise creating your own
bread recipes using the basic
mode, then progress to the
others, using the Baking cycle
times chart as a guide.
Question 19
Is it important for
ingredients to be at room
temperature before adding
them to the baking pan?
Yes, even when the delay timer
is being used. (Water must be
between 21°C and 28°C).
Question 20
Why do the loaves vary in
height and weight? The
wholewheat / wholemeal
breads are always shorter.
Am I doing something
wrong?
No, it is normal for wholewheat
and wholemeal breads to be
shorter and denser than basic
or french breads. wholewheat
and wholemeal flour are
heavier than white bread flour,
therefore they may not rise as
much during the bread baking
process. This is also true for
bread containing fruit, nuts,
oats and bran.
Question 21
Can I premix the yeast with
water?
No, the yeast must be kept dry
and put into the baking pan
last, above the flour. this is
especially important when the
delay timer is being used.
Question 22
Why is there a large hole in
the base of the bread?
This hole has been created by
the kneading blade.
Sometimes this hole is larger
than normal. This is because
the dough has rested to the
side of the blade after the
second kneading
cycle - normal with bread
makers. You could position the
dough evenly in the base of the
pan.
TROUBLE
SHOOTING
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 over rise and
collapse.
Measure ingredients
accurately.
Too much yeast was added.
Measure ingredients
accurately, if problem persists,
reduce yeast by 1⁄4 teaspoon.
High humidity and hot
ambient temperatures can
cause bread to over rise and
collapse.
Bake during the coolest part
of the day, 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 and then
collapse during baking.
Try reducing the yeast by 1⁄4
teaspoon.
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 action of the
yeast.
Measure ingredients
accurately.
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
cause bread to over rise.
Bake during the coolest part
of the day. Try reducing 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.
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