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8.
Dough is so large it
overflows the bread pan.
Too much liquid has been used to
make the dough soft. The amount of
yeast used could also be excessive.
Reduce the amount of liquids or
yeast used.
9.
Bread collapses in the
middle when baking
The flour used is not strong enough
to make the dough rise.
Yeast production rate is too rapid or
the yeast temperature is too high.
Excessive water makes dough too
wet and soft.
Use bread flour or strong powder.
Make sure the yeast is at the correct
temperature.
Reduce the water in the recipe.
10.
Bread weight is very
large and is too dense.
Too much flour or lack of water.
There is too much fruit ingredients
or too much whole wheat flour.
Reduce flour or increase water.
Check water temperature.
11.
Middle of the bread is
hollow after cutting the
bread.
Excessive water or yeast or no salt.
Water temperature is too high.
Reduce water or yeast and check
salt.
Check water temperature.
12.
Bread surface has a lot of
dry powder.
There are strong glutinous
ingredients in the bread such as
butter or bananas etc.
The mixture has been stirred
inadequately or is short of water.
Do not add strong glutinous
ingredients into bread.
Check the water content and if the
bread maker has been setup
correctly.
13.
Crust is too thick and
baking colour is too dark
when making cakes or
food with excessive
sugar.
The baking colour will become very
dark because of high sugar levels.
If baking colour is too dark for the
recipe due to excessive sugar, press
Start/Stop to interrupt the
programme for 5-10 minutes ahead
of the intended finishing time.
Before removing the bread you
should keep the bread or cake in the
bread pan for about 20 minutes with
the cover closed.
