18
8
The dough has not risen
Too little yeast has been added.
Water temperature is too hot
Too much salt has been added
or has been mixed with the
yeast before it has been mixed.
Check the yeast is fresh and in
date and the amount you added.
Water temperature should be at
ambient room temperature.
Check salt quantity added. Keep
the salt away from the yeast if
using the timer so they are not
mixed together until kneading
starts. Salt activates the yeast.
1, the flour is not strong bread
flour.
Change to strong bread flour
2, The temperature is too high
or low.
The temperature of the room can
effect how well the bread rises. In
cool weather bread may sink more
than in warm weather.
9
The top of the bread has sunk
once baking has started.
3, The dough is too wet
4. Too much sugar has been
added
Reduce the water content by 30ml
and try again.
Reduce the sugar content by ½ big
spoon
10
The bread is too heavy and
dense.
1, Too much flour has been
sued and the dough is to dry
Add more water
1, too much water has been
used
Reduce the water by 30ml
11
There are too many holes in the
bread.
2, You forgot to add salt
Add correct amount of salt per
recipe
The main problem we are contacted about at Prima are the top of the bread loaf sinking and the bread loaf not
rising enough.
These problems relate to the ingredients – not the bread maker. The Prima Range of bread makers are excellent
machines but what they do is essentially very simple. The mix the dough, prove the dough and then bake the
dough. Nothing the machine will do will prevent good ingredients from making a great loaf.
There are 3 critical things to consider:
Flour
,
Yeast
and
Water
Use good strong bread
flour
, one that has not been stored adversely. If the flour is old or damp, it will not work
properly. It must be strong flour specifically for bread making. Select wholemeal flour carefully. Generally
speaking, you get what you pay for!
Always use
yeast
that comes in sachets – not resalable tins or tubs. Sachet yeast does not rely upon sugar to
ferment and performs in exactly the same way every time. That is why sachet yeast is perfect for machine bread.
Sometimes the yeast maybe past it’s best even before the best before date – especially if it is in a re-sealable
packet that hasn’t been sealed correctly.
Around winter time we get an increase in calls from customers saying that their loafs don’t rise as well. This is
due to
water
straight from the tap in winter months can be as much as 5 degrees colder than the summer
