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No.
Problem
Bread collapses
7
in the middle
when baking.
Bread is very
8
heavy and
dense.
Middle parts
are hollow after
9
cutting the
bread.
Bread surface
10
is sticky or
powdery.
Crust is too thick
and baking color
is too dark when
11
making cakes
or food with
excessive sugar.
Cause
1.The flour is not strong
enough.
2.The yeast rises too
quickly and/or it is too
warm.
2.Too much water is
used so the dough is too
wet and soft to retain its
structure.
1.Too much flour or too
little water.
2. Too much fruit or whole
wheat flour.
1. Excessive water or
yeast and too little or no
salt used.
2. Water temperature is
too high.
1. Ingredients such as
butter or starchy foods
such as bananas can
cause stickiness.
2. Ingredients insufficiently
mixed or too little water.
Sugar is causing the bread
crust to cook faster.
18
Solution
Use strong bread flour.
Use room temperature
yeast.
Reduce the amount of
water.
Reduce flour or increase
water.
Reduce the fruit or flour
level and increase the
yeast.
Reduce water or yeast
levels and check salt has
been used.
Reduce the water
temperature.
Reduce or do not add such
ingredients.
Check the water level and
that the kneading paddle is
working correctly.
If the baking color is too
dark, stop the program
5-10 minutes before it
ends. Before removing
bread you should keep the
bread or cake in the bread
pan for about 20 minutes
with lid closed.
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