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TROUBLESHOOTING
GUIDE:
BREAD LOAVES
CONT.
Problem
Overrising
Causes
l
Usually indicates that ingredient quantities are out of
proportion. Too much yeast, sugar, flour, liquid or a
combination may result in exceeding the capacity of the
inner pot.
Open,
coarse or
l
Excess water or yeast was used, or yeast action was
holey
texture accelerated by hot, humid weather or overheated
ing
redients.
l
Sa
lt omitted.
Heavy,
l Not enough water or too much flour was used.
dense texture
..
Not enough sugar or yeast was used.
l
Recipe was imbalanced by an excess of whole grain flours,
whole grains, dried fruits or other added ingredients.
Short loaf,
unsatisfactory
rising
l Not enoug
h sugar was used.
l
Delayed
Fi
nish feature was used and ingredients were
placed in inner pot in a way that salt or water were in
contact with the yeast for a prolonged period.
l
Short, heavier loaves are
to
be expected when whole
grains or whole grain flours are used or when all-purpose
four is substituted for bread flour. Try using bread flour
and reducing the amount of other flours and grains.
l
Incorrect amount of yeast was used, or yeast was not
fresh
No rise’
l
Old or improperly stored yeast was used. Yeast was
omitted or mismeasured,
l
Other key ingredients were omitted or mismeasured.
l
Delayed Finish feature was used and ingredients were
placed in
the
pan incorrectly.
Mushroom-
shaped top
* Too much yeast may have been used.
Be
sure yeast was
measured with a teaspoon, not a
tablespoon.
l
Added ingredients that contain sugar, such as sweetened
applesauce or raisins.
Sunken
l
Loaf with
top
or sides that have caved in could be caused
by
too
much moisture. Reduce the liquids by
I
2
tablespoons the next time you make the recipe.
l
If recipes call for fruit or vegetables, drain well and
pat them dry.