English - 11
T
ROUBLESHOOTING
G
UIDE
Review the following Problems, Possible Causes and Solutions below.
GLUTEN FREE TROUBLESHOOTING
Gluten free breadmaking can be tricky. To prevent baking a dense brick of bread
rather than a fluffy loaf, use these helpful tips.
•
Use room-temperature ingredients, including eggs.
•
Reverse the normal order of adding ingredients. Start with the yeast and dry
ingredients, add half the wet ingredients, and then start the cycle. Allow the ingredients
to mix for several minutes and gradually add the remaining wet ingredients.
•
Observe the dough during the knead cycle. If the breadmaker has difficulty mixing
ingredients thoroughly, use a spatula to scrape around the pan to assist.
•
Use an instant read thermometer to take the temperature of your bread before you
remove it from the bread pan. If internal temperature has not reached 205-210°F,
your loaf will be under done. Bake on the bake cycle for additional time, until
internal temperature is between 205-210°F.
LOAF SIZE & SHAPE
Short loaves
•
Wheat breads will be shorter than white breads due to less gluten forming protein
in whole-wheat flour.
•
Not enough liquid - Increase liquid by 1-2 teaspoons.
•
Sugar omitted or not enough added - Assemble ingredients as listed in recipe.
•
Wrong type of flour used - Do not use all-purpose flour.
•
Not enough yeast used or too old - Measure amount recommended and check
freshness date on package.
•
Wrong type of yeast used - Use fast rising or bread machine yeast. Do not use
compressed yeast.
Flat loaves, no rising
•
Yeast omitted - Assemble ingredients as listed in recipe.
•
Yeast too old - Check expiration date.
•
Liquid too hot - Use lukewarm liquids 80-90°F (27-32°C).
•
Too much salt added - Use amount recommended in recipe.
•
Sugar or other sweetener omitted - Assemble ingredients as listed in recipe.
Top and sides cave in
•
Too much liquid
– Reduce liquid by 1-2 teaspoons.
•
Too much yeast
– Use recommended amount.
Gnarly or knotted top, not smooth
•
Not enough liquid
– Increase liquid by 1-2 teaspoons.
•
Too much flour
– Measure flour accurately, leveling off measuring cup.
Loaves uneven, shorter on one end
•
Dough too dry preventing even rise in bread pan
– Increase liquid by 1-2
teaspoons.
Collapsed while baking
•
May be caused from baking in high altitude
– Make adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons.
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