Idiomas disponibles
Idiomas disponibles
Crust color is too
11
dark
Bread loaf is
12
lopsided.
Loaves made are
13
different shapes.
Bottom is hollow or
14
holey inside.
15
Under baked or
sticky, dough bread.
Bread mashes down
when slicing.
16
Bread has a heavy,
17
thick texture.
Base of bread pan
has darkened or is
18
spotted.
*Too much sugar in the
recipe.
*Too much yeast or water.
*Kneading paddle pushed
dough to one side before
rising and baking.
*Varies by the type of bread.
*Dough too wet, too much
yeast, no salt.
*Water too hot.
*Too much liquid; incorrect
program chosen.
*Bread is too hot.
*Too much flour, old flour.
*Not enough water.
*After washing in
dishwasher.
*Decrease sugar amount
slightly.*Select a lighter crust
option
*Measure all ingredients
accurately.
*Decrease yeast
or water slightly.
loaves may not be evenly
shaped, particularly with whole-
grain flour.
*Whole-grain or multigrain is
denser and may be shorter than a
basic white bread.
*Measure all ingredients
accurately *Decrease yeast or
water slightly. Check salt
measurement.
*Use room temperature water.
*Decrease liquid and measure
ingredients carefully.
*Check program hosen for recipe.
*Allow to cool on wire rack for 15-
30 minutes before slicing.
*Try increasing water or
decreasing flour. *Whole-grain
breads will have a heavier
texture.
*This is normal and will not affect
the bread pan.
*Some
