Operation Manual
20
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8TROUBLESHOOTING&FAQ’S
Symptom Likely Cause Remedy
Bread rises too
much
Too much yeast or our Not
enough salt
Check ingredients carefully
Ingredients old, out of date
Reduce water content
Bread does not
rise enough
Too little yeast or wrong yeast.
Damp or out of date yeast.
Yeast in contact with salt. Water
too warm. Wrong type of our.
Damp, out of date our
Check yeast condition carefully. Only use
sachet yeast. Keep ingredients separat-
ed .Use fresh water at room temp. Use
fresh bread our. Keep our dry and in a
dark, cool place.
Bread has
collapsed
Ingredients too warm Use water at room temp. And fresh
correctly stored ingredients.
Bread rose well
but attened
during baking
Too much water Ingredients not
fresh Poor quality our
Reduce water slightly
Do not exceed “use by” dates Use fresh
proper bread our
Bread deformed
after baking
Gluten content of our too low. Too
much water
Use fresh proper bread our Reduce
amount of water slightly
Texture lumpy or
uneven
Flour to water ratio is incorrect.
Texture lumpy or uneven Flour is
damp or out of date
Check quantity and quality of all ingre-
dients
Mushroom-like
rough surface
Too much our, especially with
white bread
Excessive salt or sugar
Check quantity and quality of all
ingredients
Bread is difcult
to slice
Bread too warm Let bread cool on an open rack