Common Bread Machine Problems
The crust is too thick:
Remove bread from the machine immediately after the bake cycle is completed.
Bread collapses during baking:
Use a thermometer to accurately measure the liquid temperature.
Use less liquid
Increase the amount of salt
Too much yeast was added
During periods of warm weather with high humidity, use less water and cooler water.
Bread does not rise
Measuring errors – check a recipe
Using flour with low gluten content (Substitute only part of the bread flour for rye flour, whole wheat flour, or other whole grain flour; use bread flour instead of All-purpose flour.)
Have liquids at 80°F, all other ingredients at room temperature
Check the activity of yeast
The loaf is short and dense:
Check the consistency of dough after 5 minutes into the kneading time. If the dough is too dry, add liquid, 1 tablespoon at a time.
Use high protein bread flour
Certain flours, such as whole wheat and rye, create heavier products than white flour
Bread has coarse texture:
Decrease the amount of liquid
Increase the amount of salt
Bread has a doughy center
Decrease the amount of liquid
Check yeast activity
Bread machine may be malfunctioning; check user’s manual
Unbrowned top:
Increase the amount of sugar
Select a smaller size recipe
If the machine has an all-glass top, the tent outside of dome with foil
Large mushroom top:
Decrease the amount of water
Decrease the amount of yeast
Flour on side of the loaf
During kneading cycle open machine and use a rubber spatula to push flour off sides of the pan.
Crust too dark
Try a lighter crust-color setting. If your machine does not have this feature, remove the loaf a few minutes before baking is normally completed. It is possible that you used too much sugar.
Rancid taste
Check the whole grain ingredients. Whole grain flours, wheat germ, and similar ingredients should be kept in the refrigerator or freezer. They spoil rapidly when left at room temperature and can give your bread a rancid taste. Flours are not subject to the same type of spoilage and can be kept at room temperature.
The crust is too thick:
Remove bread from the machine immediately after the bake cycle is completed.
Bread collapses during baking:
Use a thermometer to accurately measure the liquid temperature.
Use less liquid
Increase the amount of salt
Too much yeast was added
During periods of warm weather with high humidity, use less water and cooler water.
Bread does not rise
Measuring errors – check a recipe
Using flour with low gluten content (Substitute only part of the bread flour for rye flour, whole wheat flour, or other whole grain flour; use bread flour instead of All-purpose flour.)
Have liquids at 80°F, all other ingredients at room temperature
Check the activity of yeast
The loaf is short and dense:
Check the consistency of dough after 5 minutes into the kneading time. If the dough is too dry, add liquid, 1 tablespoon at a time.
Use high protein bread flour
Certain flours, such as whole wheat and rye, create heavier products than white flour
Bread has coarse texture:
Decrease the amount of liquid
Increase the amount of salt
Bread has a doughy center
Decrease the amount of liquid
Check yeast activity
Bread machine may be malfunctioning; check user’s manual
Unbrowned top:
Increase the amount of sugar
Select a smaller size recipe
If the machine has an all-glass top, the tent outside of dome with foil
Large mushroom top:
Decrease the amount of water
Decrease the amount of yeast
Flour on side of the loaf
During kneading cycle open machine and use a rubber spatula to push flour off sides of the pan.
Crust too dark
Try a lighter crust-color setting. If your machine does not have this feature, remove the loaf a few minutes before baking is normally completed. It is possible that you used too much sugar.
Rancid taste
Check the whole grain ingredients. Whole grain flours, wheat germ, and similar ingredients should be kept in the refrigerator or freezer. They spoil rapidly when left at room temperature and can give your bread a rancid taste. Flours are not subject to the same type of spoilage and can be kept at room temperature.
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