Kenwood BM250 Recipe Book page 37

Troubleshooting guide
Problem
3. Top inflated - mushroom-like
in appearance.
4. Top and sides cave in.
5. Gnarly, knotted top - not
smooth.
6. Collapsed while baking.
Possible Cause
Loaf Size and Shape
Too much yeast.
=
Too much sugar.
=
Too much flour.
=
Not enough salt.
=
Warm, humid weather.
=
Too much liquid.
=
Too much yeast.
=
High humidity and warm
=
weather may have caused the
dough to rise too fast.
Not enough liquid.
=
Too much flour.
=
Tops of loaves may not all
=
be perfectly shaped, however
this does not effect wonderful
flavour of bread.
Machine was placed in a
=
draught or may have been
knocked or jolted during rising.
Exceeding capacity of bread
=
pan.
Not enough salt used or
=
omitted (salt helps prevent the
dough over proving.
Too much yeast.
=
Warm, humid weather.
=
Solution
Reduce yeast by ¼ tsp.
Reduce sugar by 1tsp
Reduce flour by 6 to 9tsp
Use amount of salt
recommended in recipe.
Reduce liquid by 15ml/3tsp and
yeast by ¼ tsp.
Reduce liquid by 15ml/3tsp
next time or add a little extra
flour.
Use amount recommended in
recipe or try a quicker cycle next
time.
Chill the water or add milk
straight from the fridge.
Increase liquid by 15ml/3tsp.
Measure flour accurately.
Make sure dough is made under
the best possible conditions.
Reposition bread maker
Do not use more ingredients
than recommended for large
loaf (max 1kg)
Use amount of salt
recommended in recipe.
Measure yeast accurately.
Reduce liquid by 15ml/3tsp and
reduce yeast by ¼tsp
33