Kitchenarm KA8520 - Page 42

TROUBLE
SHOOTING
BAKING
PROBLEMS
As
you
get
used
to
your
bread
machine,
you
will
find
yourself
easily
become
an
expert
in
making
bread.
But
please
be
patient
at
beginning
and
please
always
consult
this
session
first
if
the
results
of
your
baking
are
not
completely
satisfactory.
Please
check
if
you
encounter
any
baking
problem
on
list
here.
If
so,
find
its
solution
below;
if
not,
contact
our
customer
service.
We
provide
free
one-on-one
customer
service
through
our
website
www.kitchenarm.com.
All
customer
inquiries
will
be
carefully
answered
within
24
hours
or
less.
COMMON BAKING PROBLEMS
1. Loaf Rises But Not To Desired Height
2. Loaf Is Too High (may overflow from the bread pan or touch the lid)
3. Loaf Rises To Desired Height But Then Falls Down
4. Loaf Has A Heavy And Thick Texture
5. Loaf Crust Is Too Hard
6. Loaf Almost Does Not Rise At All (short and heavy)
7. Top Of Loaf Is Cracked
8. Crust Color Of Loaf Is Too Light Or Center Of Loaf Is Not Fully Baked
9. Crust Color Of Loaf Is Too Dark
10. Sides Of Loaf Collapse And Bottom Of Loaf Is Damp
11. Loaf Is Soggy Center
12. Flour Sticks To Sides Of Loaf
13. Loaf Has A Coarse Or Holey Texture
14. Loaves With The Same Settings Vary In Height And Shape
15. Loaves Vary Between Summer And Winter
16. High Altitude Adjustment
17. My Favorite Bread Recipe Does Not Work
BAKING PROBLEM SOLUTIONS
1. Loaf Rises But Not To Desired Height
Yeast
is
the
first
thing
to
think
about
if
a
loaf
is
not
satisfactory.
Ensure
the
yeast
is
fresh
and
properly
stored
(sealed
and
refrigerated
after
its
package
is
opened).
Please
note
that
the
package
newly
opened
yeast
is
not
active
yet.
It's
recommended
that
you
wait
for
24
hours
before
using
the
yeast,
or
increase
the
yeast
amount
by
1/4
-
1/2
teaspoon
if
you
can't
wait.
Yeast
in
small
packets
is
less
active
than
in
big
packages;
yeast
in
airtight
sealed
jars
is
less
active
than
ordinary
soft
packages.
In
those
cases,
you
can
substitute
warm
liquids
(water
or
milk)
at
100°F
(37°C)
for
the
room
temperature
liquids
in
the
recipes.
For
breads
primarily
made
of
all
purpose
flour
or
bread
flour,
if
the
loaf
does
not
rise
high
enough
or
if
you
want
a
light
texture
loaf,
please
try
increasing
the
yeast
amount
by
1/4
-
1/2
teaspoon.
For
breads
made
of
low-gluten
flour
or
gluten
free
flour,
increasing
yeast
may
cause
the
loaf
to
deflate
and
hence
become
dense.
Liquids
should
not
be
too
hot
or
too
cold.
Temperature
should
not
be
too
high
or
too
low.
Other
possible
causes:
flour
is
out
of
date,
or
wrong
type
of
flour,
or
power
outage.
Dat;