Morphy Richards IB48200 - Baking tips for yeast breads

26
Loaf rises
then falls
‘cratered
loaf’
1 tbsp
1
/
4
tsp
1
/
8
-
1
/
4
tsp
• See p14
•
Loaf sides
caved in
1 tbsp
1
/
4
tsp
1
/
8
-
1
/
4
tsp
•
Loaf rises
too high
‘mushroom
loaf’
1 tbsp
1
/
4
tsp
1
/
2
tbsp
1 tbsp
1
/
8
-
1
/
4
tsp
• See p13
•
•
Loaf does
not rise
enough
1 tbsp
1
/
4
tsp
1
/
2
tbsp
1
/
8
-
1
/
4
tsp
•
•
• See p13
• See p14
• See p13
•
•
Flat loaf no
rising short
and heavy
• See p14
•
• See p13
•
• See p13
• See p13
•
•
Crust too
dark
1
/
2
tbsp
•
Crust too
light
2 tbsp
1
/
2
tbsp
•
•
Possible solutions
Measurement
Water or milk Increase+
Decrease -
Salt Increase +
Decrease -
Sugar or honey Increase +
Decrease -
Flour Increase +
Decrease -
Yeast Increase +
Decrease -
Ingredient
Water Not enough water or milk
or milk Liquid too hot or cold
Flour Too old
Low in gluten content
Too fine
Yeast None was added
Past sell by date
Used wrong type (fresh)
instead of dry granular
Salt Forgotten
Actually measured in tablespoons,
not teaspoons (too much)
Other causes
Ingredients not measured properly
Breadmaker unplugged or power
disruption
Ingredients spilled inside bread maker
and/or on heating element
Bread ‘mushroomed’ over edge of bread
pan, crust burned
Baking pan not properly seated inside
bread maker
Kneading blade not installed correctly
Incorrect bread setting was used
Bread not removed from baking pan
soon after baking
Breadmaker malfunctioning
Baking tips for yeast breads
Results