Troubleshooting, Possible cause solution – Mellerware MA-BAKER 26500 User Manual
Page 22
22
Troubleshooting
Possible cause
Solution
Bread sinks in the centre
Too much liquid or liquid too warm
Measure ingredients accurately. Use liquids at
temperatures between 21°C and 28°C
Salt was not added, causing bread to
Measure ingredients accurately
over rise and collapse
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reduce yeast by
1/
4
teaspoon
High humidity and hot ambient temperatures
Bake during the coolest part of the day,
can cause bread to over rise and collapse
Try reducing the yeast by
1/
4
teaspoon or use liquids
direct from the refrigerator.
Do not use the timer function
High altitudes can cause the bread to over rise
Try reducing the yeast by
1/
4
teaspoon
and then collapse during baking
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Bread did not rise enough
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Too much salt was added, reducing the
Measure ingredients accurately
action of the yeast
Water was too hot and killed the yeast
Use liquids at temperatures between 21°C and 28°C
Yeast has been activated before program has started
Take care that yeast does not come in contact with
liquid before program has started
Bread rises too much
High humidity and hot ambient temperatures can
Bake during the coolest part of the day. Try reducing
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the refrigerator. Do not use the Timer function
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Hot liquids accelerated the yeast action
Use liquids at temperatures between 21°C and 28°C
Too much flour or not enough salt
Measure ingredients accurately
Bread dry with dense texture
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Flour may be passed use by date, or be dry causing
Try increasing liquid by 1 tablespoon at a time
wet/dry imbalance
MW_CObm26500_Mabaker_IM.indd 22
MW_CObm26500_Mabaker_IM.indd 22
12/15/2008 1:53:47 PM
12/15/2008 1:53:47 PM