Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
Short, small loaf
- Dough too dry - added too much flour. Correct with a teaspoon of water at a time during the kneading cycle.
- Check expiration date on yeast package and test for freshness.
No rise
- Check expiration date on yeast package and test for freshness.
- Add ingredients in recommended order
- Too little yeast
- Too little liquid
- Increase sugar and water
- Ingredient temperature wrong
- Use bread flour
Underbaked, gummy core
- Dough too wet. Add 1 to 2 tablespoons flour in the kneading cycle.
Collapsed loaf / Open texture / Raw on top
- Too much yeast. Adjust amount of yeast downward by 1/8 to 1/4 teaspoon.
- Too little flour / too much liquid. Add in 1 to 2 tablespoons flour
Mushroom shape
- Water used to dissolve the yeast was too warm.
- Dough too wet. Add 1 to 2 tablespoons flour in the kneading cycle.
Heavy, dense texture
- Too much flour or add-ins such as bran or oatmeal. Watch dough as it mixes and add extra water 1 teaspoon at a time, until a soft, but elastic, dough is formed.
Full of holes, or the texture is coarse
- Too much yeast or too much liquid in the dough. Measure carefully.
Underdone or burned
- Try adjusting the temperature control. Breads with a lot of sugar and milk or dairy will brown faster than those without.
Crust too brown
- Use a lighter setting
- Remove loaf a few minutes before baking cycle completes
Lumpy / Uneven or rough top
- Try adding a little more liquid. Watch the dough during the kneading process to make sure there's enough moisture to form a ball.
Sticky and won't form a ball when kneaded
- Try adding more flour, a tablespoon at a time, until a ball is formed
Rose to the top of the machine or overflowed.
- Not enough salt - add in full amount, but no more or less.
- Check amount and/or type of yeast. Sometimes bread will over rise or rise too fast - adjust amount of yeast by 1/4 teaspoon or add in 1 to 2 tablespoons flour
Water temperature incorrect
Top of loaf is too soft
- Remove the bread from the machine as soon as it is finished baking because moisture will quickly condense on top.
Crumbly and dry and doesn't form a ball when kneaded.
- Too much flour / Not enough liquid. Try adding more liquid, a teaspoon at a time, until a ball is formed.
