Charlescraft NBR BBM3 - TROUBLESHOOTING; Problem Resolution Guide

TROUBLESHOOTING
If you are having difficulty producing a satisfactory loaf check the following points before calling for serv i ce.
1.MY BREAD DIDN'T RISE!
• Whole wheat or rye loaves will not rise as much as white loaves
• Use fresh yeast
• Add yeast LAST and away from salt, sugar and water
• Adding gluten assists rising
• Increase water by 1 oz
• Check to ensure kneading blade is properly in place
• Key ingredients mis-measured or omitted
• Too muc h salt
• Ingredients not room temperature -too cool
2.MY BREAD LOOKS LIKE A CRATER!
• Too much moisture in mixture- reduce liquid slightly
• Increase salt by 1/2 tsp or increase fl our by 1 Tbsp
• Bread left in machine too long after baking
3.MY BREAD ROSE TOO HIGH AND STUCK TO THE LID!
• Reduce yeast by 1 /2 tsp
• Reduce all ingredients slightly
• Too much water- reduce by 1 tsp
• Not enough salt- add 1/4 tsp
• Ingredients not room temperature- too warm
4.MY BREAD IS NOT COOKED ALL THE WAY THROUGH
• Too much moisture- reduce liquid slightly
• Can happen with heavier flours -an extra knead will solve this. After the first knead and rise , s top the
machine and start over from the beginning as tor a new loaf of bread. This puts more air into the dough .
5.MY BREAD IS TOO HEAVY OR ROUGH TEXTURED
• Not enough water - add 1 Tbsp
• Flour is too dry - store in airtight container
6.MY BREAD HAS TOO MANY HOLES
• Too much water- reduce by 1 Tbsp
• Too much yeast- reduce by 1 /8 tsp
• Not enough salt- add 1 /4 tsp