If the loaf is short and heavy:
• Check that yeast is added and no
power failures occurred during
operation.
• Use water at the correct temperature,
sufficient salt, and keep yeast and salt
separate before kneading.
• Avoid excessive water temperature
and yeast moisture before kneading
If the sides of the loaf are
sunken:
• Remove the bread pan promptly after
the baking cycle is complete.
Bread Texture
44
Dense or
heavy bread:
• Check the flour measurement and avoid using excessive flour.
• Ensure that the liquid measurement is sufficient for proper hydration.
• Adequately knead the dough to develop gluten structure.
• Consider using the appropriate flour type for the desired texture.
Rough or
tough bread:
• Double-check the flour measurement and avoid excessive amounts.
• Ensure proper kneading and avoid overmixing the dough.
• Use the appropriate flour type for the desired texture.
Sticky bread:
• Verify that the liquid measurement is not excessive.
• Ensure sufficient kneading to develop proper gluten structure.
• Check if the flour type used is suitable for the desired texture.
• Confirm that there is enough flour in the dough.
• Ensure adequate kneading to develop gluten structure.
• Avoid overmixing the dough.
• Verify that the flour type used is appropriate for the desired texture.
• Verify that the liquid measurement is not excessive.
• Ensure that the dough is adequately kneaded and rises sufficiently.
• Avoid using the wrong flour type, as it may affect the structure
and rise.
Cratered
bread:
Crumbly
bread:
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