Breville BB280 - Troubleshooting - Recipe

29
28
TROUBLESHOOTING – RECIPE
Bread sinks Over Sticky patch Doughy Heavy
in centre browned on top centre dense
of bread texture
Flour Not measured ● ●●●
correctly
Low % ●●
Protein
Passed ●●
use-by-date
Self raising ●●●
flour used
Sugar Not measured ●●●●●
correctly
Salt Not measured ●
correctly
Water/Liquid Not measured ●●●
correctly
Too hot ●
Too cold
Yeast Not measured ●●
correctly
Bread Mix Not measured ● ●●●
correctly
Used in place ●●●●●
of flour
Room temp Too hot ●
Too cold
Coarse holey Bread rises Bread doesn’t Corrective action Ref page
texture too much rise enough
●●Check method of weighing/ 17
measuring ingredients
● Use suitable high protein flour 18
or add gluten flour
● Discard and use fresh flour 22
● Use bread or plain flour – self-raising flour 18
already contains baking powder
as the raising agent
●●●Use metric measuring spoons 17
● Use metric measuring spoons 17
●●●Check method of weighing/measuring 17
● Water must be between 20-25ºC 25
● Water must be between 20-25ºC 25
● Use metric measuring spoons 17
●●●Check method of weighing/measuring 17
●●●Bread mix already contains salt, sugar, etc. 22
and cannot be substituted for flour
●●Room temp must be less than 28º C 25
● Room temp must be more than 10º C 25