EN52
Troubleshooting
Before calling for service, please check through this section.
Problem Cause e Action
My bread does not rise.
The top of my bread is
uneven.
[All bread]
O
The quality of the gluten in your flour is poor, or you have not used strong flour. (Gluten quality
can vary depending on temperature, humidity, how the flour is stored, and the season of
harvest)
e
Try another type, brand or another batch of flour.
O
The dough has become too firm because you haven’t used enough liquid.
e
Stronger, Organic and Stoneground flour with higher protein content absorbs more water
than others, so try adding an extra 10–20 mL of water.
O
You are not using the right type of dry yeast.
e
Use dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on
it. This type does not require pre–fermentation.
O
You are not using enough dry yeast, or your dry yeast is old.
Make sure dry yeast sachets not open for longer than 48 hours.
e
Use the measuring spoon provided. Check the dry yeast’s expiry date.
O
The dry yeast has touched the liquid before kneading.
e
Check that you have put in the ingredients in the correct order according to the instructions.
(P. EN12)
O
You have used too much salt, or not enough sugar.
e
Check the recipe and measure out the correct amounts using the measuring spoon
provided.
e
Check that salt and sugar is not included in other ingredients.
[Speciality bread]
O
Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour
were used.
e
The spelt flour should be up to 60% of the entire flour when you use more than two kinds of
flour other than spelt. The rye and the rice flour should be up to 40% of the entire flour and
buckwheat flour should be up to 20% of the entire flour.
My bread is full of air holes.
O
You have used too much dry yeast.
e
Check the recipe and measure out the correct amount using the measuring spoon provided.
O
You have used too much liquid.
e
Some types of flour absorb more water than others, so try using 10–20 mL less water.
My bread seems to have
collapsed after rising.
O
The quality of your flour isn’t very good.
e
Try using a different brand of flour.
O
You have used too much liquid.
e
Try using 10–20 mL less water.
My bread has risen too much.
O
You have used too much dry yeast/water.
e
Check the recipe and measure out the correct amount using the measuring spoon (dry
yeast)/sourdough cup (water) provided.
e
Check that excess water amount is not included in other ingredients.
O
You have not used enough flour.
e
Carefully weigh the flour using scales.
Why is my bread pale and
sticky?
O
You are not using enough dry yeast, or your dry yeast is old.
e
Use the measuring spoon provided. Check the dry yeast’s expiry date.
O
There has been a power failure, or the machine has been stopped during breadmaking.
e
The machine switches off if it is stopped for more than 10 minutes. You will need to remove
the bread from the bread pan and start again with new ingredients.
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