Common Bread Machine Problems

Baking Tips

 

Common Bread Machine Problems

Crust is too thick:

  • Remove bread from machine immediately after 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 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 activity of yeast

Loaf is short and dense:

  • Check consistency of dough after 5 minutes into the kneading time. If 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 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, tent outside of dome with foil

Large mushroom top:

  • Decrease the amount of water
  • Decrease the amount of yeast

Flour on side of loaf

  • During kneading cycle open machine and use a rubber spatula to push flour off sides of pan.

Crust too dark

  • Try a lighter crust-colour 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.