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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

 

Rancid taste