Kitchenarm KA8520 - Page 43

TROUBLE SHOOTING BAKING PROBLEMS
2. Loaf Is Too High
Try reducing the yeast amount by 1/4 teaspoon, or try less water or liquid.
This could also be the result of forgetting to add salt, or high altitude of your living
area, or wrong measurement of flour. It's strongly recommended to measure flour by
weight (grams) instead of by cups. If by cups, please loosely fill the measuring cup
using a kitchen spoon and then level off the measurement with the back of a dinning
knife to ensure the amount is exact. Do not use the measuring cup to scoop dry
ingredients directly from a container to avoid flour compression.
3. Loaf Rises To Desired Height But Then Falls Down
Try using more flour, or less yeast, or less sugar, or less water or liquid.
4. Loaf Has A Heavy And Thick Texture
Try using warm water, or less flour, or more yeast.
This could also be the result of using old flour, or the wrong type of flour, or outdated
yeast. Ensure the yeast is fresh and properly stored (refrigerated in a sealed container
after its package is opened).
5. Loaf Crust Is Too Hard
Try adding 10-20g more water, or selecting a lighter Crust Color (eg., from MEDIUM
to LIGHT), or baking less by setting the LOAF SIZE to be 1LB for a 1.5LB recipe
(likewise, 1.5LB LOAF SIZE for a 2LB recipe). Also, about 2 hours after the loaf is
taken out of the pan (when it is completely cool), put it in a sealed food storage bag to
soften the crust and to prevent it from drying out (no refrigerating).
6. Loaf Almost Does Not Rise At All
There might be several causes: flour used might be out of date, or wrong type of flour
was used, or yeast was not added, or yeast is out of date, or power outage. Try the same
recipe again with warm water to confirm if the yeast is not active enough or out of date.
7. Top Of Loaf Is Cracked
Try using more water or liquid, or less flour. Also ensure water / liquid / egg are at
room temperature.
8. Crust Color Of Loaf Is Too Light Or Center Of Loaf Is Not Fully Baked
Try selecting a darker Crust Color (e.g., from MEDIUM to DARK) or baking more by
setting the LOAF SIZE to be 1.5LB for a 1LB recipe (likewise, 2LB LOAF SIZE for a
1.5LB recipe). Also, do not lift the lid too often during baking.
9. Crust Color Of Loaf Is Too Dark
Try selecting a lighter Crust Color (e.g., from MEDIUM to LIGHT) or baking less by
setting the LOAF SIZE to be 1LB for a 1.5LB recipe (likewise, 1.5LB for a 2LB recipe).
10. Sides Of Loaf Collapse And Bottom Of Loaf Is Damp
The loaf may have been left in the bread pan too long after baking. Remove it from the
pan sooner and allow it to cool. This could also be the result of forgetting to add salt.
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