22
Troubleshooting
Possible cause
Solution
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
Measure ingredients accurately.
over rise and collapse.
,
s
t
s
i
s
r
e
p
m
e
l
b
o
r
p
f
i
,
y
l
e
t
a
r
u
c
c
a
s
t
n
e
i
d
e
r
g
n
i
e
r
u
s
a
e
M
d.
e
d
d
a
s
a
w
t
s
a
e
y
h
c
u
m
o
o
T
reduce yeast by
1/4
teaspoon.
High humidity and hot ambient temperatures.
Bake during the coolest part of the day,
can cause bread to over rise and collapse. 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.
Try reducing the yeast by
1/4
teaspoon
and then collapse during baking.
g.
n
i
k
a
b
g
n
ir
u
d
d
il
e
h
t
n
e
p
o
t
o
n
o
D
g.
n
i
k
a
b
g
n
ir
u
d
n
e
p
o
s
i
d
i
L
Bread did not rise enough:
accurately.
s
t
n
e
i
d
e
r
g
n
i
Measure
d.
e
d
d
a
s
a
w
t
s
a
e
y
h
g
u
o
n
e
t
o
N
e
c
a
l
p
k
r
a
d
,
l
o
o
c
a
n
i
e
r
o
t
S
.
t
s
a
e
y
d
e
t
a
d
t
u
o
e
s
u
r
e
v
e
N
e.
v
it
c
a
n
i
r
o
d
e
t
a
d
t
u
o
s
i
t
s
a
e
Y
y.
l
e
t
a
r
u
c
c
a
s
t
n
e
i
d
e
r
g
n
i
e
r
u
s
a
e
M
d.
e
d
d
a
s
a
w
r
a
g
u
s
e
lt
ti
l
o
o
T
Too much salt was added, reducing the
Measure ingredients accurately.
action of the yeast.
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
Bake during the coolest part of the day. Try reducing
m
o
r
f
y
lt
c
e
ri
d
s
d
i
u
q
il
e
s
u
r
o
n
o
o
p
s
a
e
t
4
/
1
y
b
t
s
a
e
y
e
h
t
e.
s
ir
r
e
v
o
o
t
d
a
e
r
b
e
s
u
a
c
the refrigerator. Do not use the Timer function.
y.
l
e
t
a
r
u
c
c
a
s
t
n
e
i
d
e
r
g
n
i
e
r
u
s
a
e
M
t.
s
a
e
y
h
c
u
m
o
o
T
y.
l
e
t
a
r
u
c
c
a
s
t
n
e
i
d
e
r
g
n
i
e
r
u
s
a
e
M
d.
i
u
q
il
h
c
u
m
o
o
T
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.
Bread dry with dense texture:
y.
l
e
t
a
r
u
c
c
a
s
t
n
e
i
d
e
r
g
n
i
e
r
u
s
a
e
M
d.
e
d
d
a
d
i
u
q
il
h
g
u
o
n
e
t
o
N
Flour may have passed the use by date, or
might be dry, causing wet/dry imbalance.
Try increasing liquid by 1 tablespoon at a time.
26500_IM.indd 24
2012/11/26 02:34:21 PM
Содержание MA-BAKER 26500
Страница 26: ...26500_IM indd 26 2012 11 26 02 34 22 PM ...
