22
PROBLEMS CAUSES SOLUTIONS
The dough is leavened
excessively and pushes
against the lid
The ingredients have not been
adequately dosed.
No salt has been added.
The kneading blade has not been
inserted in the pan.
Measure out the ingredients
carefully and pay attention to the
right amount of yeast and salt.
Try to decrease the amount of yeast
of 1/4 of a teaspoon.
Check if the kneading blade is
installed.
The bread will not rise The ingredients have not been
adequately dosed.
Baking powder or flour have
expired.
The lid has been opened during a
program.
Measure out the ingredients
thoroughly.
Check the expiration date of yeast
and flour.
Make sure that the liquid
ingredients are added at room
temperature.
The loaf has a hole at the
top.
The dough leavened too quickly.
Too much yeast or too much water
have been added.
An unsuitable program for the
recipe has been selected.
Do not lift the lid during cooking.
Select a more intense browning
option
The crust colour is too light. Too much sugar has been added. Slightly reduce the amount of
sugar.
Select a lighter browning option.
The loaf is not symmetric It is normal that some loaves do
not have a symmetrical shape,
especially those made with
wholegrain wheat flour.
Too much yeast or too much water
have been added.
The kneading blade has moved the
dough sideways before leavening
and baking.
Measure out the ingredients
thoroughly.
Slightly reduce the amount of
water or yeast.
Loaves have different
shapes.
It’s normal. The shape of the loaves
may change depending on the type
of bread.
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