TROUBLESHOOTING
29
Problem
Cause
Solution
The bread
collapsed
Too much yeast/water
Measure ingredients
accurately. Use a scale if
necessary.
Liquids too hot, killed the
yeast
Use liquids at a temperature
between 75°F (24°C) and
90°F (32°C).
Wrong program selected
Choose the correct program
for the next batch.
The bread structure
is heavy and lumpy
Too much flour
Follow the recipe quantities
for the next batch. Add
water one teaspoon at a
time, if necessary.
Not enough yeast, sugar or
water
Measure ingredients
accurately. Use a scale if
necessary.
The crust color is
too light
Lid lifted too often
Avoid opening the Lid often
for next batches.
Crust browning level too
low
Select a higher setting level.
The crust color is
too dark
Too much sugar added
Decrease the sugar amount
for the next batch.
Crust browning level too
high
Select a lower setting level.
The bread rises too
fast/too high
Ingredients improperly
measured (too much yeast/
flour)
Measure ingredients
accurately and ensure sugar
and salt have been added.
Use a scale if necessary.
The bread is
underbaked
Dough too wet
Follow the recipe quantities
for the next batch. Add flour
one teaspoon at a time, if
necessary.
Bread Pan too small for the
total volume of ingredients
Follow the recipe quantities
for the next batch. Measure
ingredients accurately. Use
a scale if necessary.
IM_Bread Maker_IM_US_V5_210507.indd 29
5/7/21 11:38 AM
