Filter
Top Products
Page 20 Home Bakery
2001 ABM10 rev.0
•
••
•
SUNKEN LOAVES cont. 22.1
2. The gas bubbles produced by the yeast are escaping!
a. Remember the protein called gluten? (sec. 4). Dough without gluten is like water
without soap; you cannot make bubbles in it. All the recommended white flour
brands have sufficient gluten to make good dough. Other brands may not. If you
are using whole meal, brown or bread flour from other sources, you may obtain
better results with the WHEAT setting as this provides the extra kneading
required to release the gluten.
3. The yeast is dead or has gone off.
a. If you use warm water the yeast may be exhausted before the rising process is
complete. Tap water is usually fine. Be extra careful that the yeast does not
come into contact with the water before the mixing process starts. This is
particularly important when using the timer.
b. Check best before date on yeast sachet. If it is close to expiry it would be best to
buy some more.
c. Avoid using yeast from sachets that are already opened. Use a new sachet every
time.
•
••
•
MY LOAF DID NOT RISE! 22.2
Many of the reasons why bread doesn’t rise are outlined above. But first, let us eliminate
the obvious:
a. Whole meal & brown loaves seldom rise as well as white.
b. You did put the yeast in didn’t you? It’s easy to forget.
c. A common error is mistaking teaspoons of salt for tablespoons. The yeast will not
work well if you put too much salt in.
d. Both the flour and the yeast must be in good condition.
e. The mixture may have been too dry. Add 1 tablespoon of water to the mixture if
necessary.
f. If you feel that the yeast should be increased then only add an extra ½ tsp.
• THE LOAF ROSE TOO HIGH AND STUCK TO THE LID! 22.3
Usually caused by too much yeast, too much water or flour, or forgetting to add the salt.
Salt keeps the yeast in check – without it the yeast can cause the loaf to over-rise.
Remember: Nothing the machine does will prevent good dough from
rising properly
• CLEANING 23