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Troubleshooting Guide - Recipe (continued)Troubleshooting Guide - Recipe
Bread
sinks in
the centre
Over
browned
Sticky
patch on
top of
bread
Doughy
centre
Heavy
dense
texture
Flour
Not measured
correctly
• • • •
Low % protein
• •
Passed
use-by-date
• •
Self raising flour
used
• • •
Sugar
Not measured
correctly
• • • • •
Salt
Not measured
correctly
•
Water/liquid
Not measured
correctly
• • •
Too hot
•
Too cold
Yeast
Not measured
correctly
• •
Bread mix
Not measured
correctly
• • • •
Used in place of
flour
• • • • •
Room
temperature
Too hot
•
Too hot
•
Coarse
holey
texture
Bread rises
too much
Bread
doesn’t
rise
enough
Corrective action Ref page
• •
Check method of weighing/measuring ingredients
17
•
Use suitable high protein flour or add gluten flour
18
•
Discard and use fresh flour
21
•
Use bread or plain flour - self-raising flour already
contains baking powder as the raising agent
18
• • •
Use metric measuring spoons
17
•
Use metric measuring spoons
17
• • •
Check method of weighing/measuring
17
•
Water must be between 20-25ºC
20
•
Water must be between 20-25ºC
20
•
Use metric measuring spoons
17
• • •
Check method of weighing/measuring
17
• • •
Bread mix already contains salt, sugar, etc. and
cannot be substituted for flour
18
• •
Room temperature must be less than 28ºC
23
•
Room temperature must be more than 10ºC
23