Troubleshooting breadmaking difficulty: Solving common issues for perfect baking
If you’re having difficulty making bread, there are a few common issues to troubleshoot breadmaking difficulty. First, Make sure you use the right ingredients, the right type of flour for your recipe, that it’s fresh, and that you keep the proper proportions. The quality of yeast and water can also affect the dough’s rise. If the dough hasn’t risen correctly, try moving it to a warmer location or allowing more time for the rise. Over-kneading or under-kneading the dough can also lead to a dense texture. If the bread is over-browning or burning, lower the oven temperature or tent the bread with aluminum foil. Finally, consider adjusting your recipe’s ingredient ratios or trying a different recipe altogether. You can solve the issues and perfect your homemade bread through trial and error. Bread is a simple food that has been around for a long time, but it takes practice to make it well.
Baking difficulties and possible solutions
Making mistakes is part of the learning process, and it’s not meant to scare you. Even if you use a bread machine, things can still go wrong. Sometimes you might open up your machine and find that your bread has collapsed or looks like a mess. This is normal and happens to everyone. To help you make better bread, read on for tips on what might have gone wrong and how to fix it.
Loaf size & shape issues
Bread comes in different shapes depending on what kind it is. Whole-grain and multigrain bread can be smaller and denser compared to white bread. But sometimes there’s a problem with the bread that needs explanation. A few common issues can arise when it comes to the size and shape of bread loaves. It may not rise enough and become smaller and denser, or it may lose shape and become flat or misshapen during baking. This could be due to old yeast, insufficient rising time, or not properly shaping the dough. To avoid these issues, it’s essential to follow the recipe carefully, pay attention to rising time, temperature, and technique, and use good ingredients and equipment.
Bread rises too high or pushes lid up – too much volume
| Common culprits | Possible solutions |
|---|---|
| This could also result from forgetting to add salt to the recipe or using too little. | Use the recommended amount listed in the recipe or increase the salt. |
| Too much yeast. | Use the recommended amount listed in the recipe, or use less yeast (1/4 teaspoon at a time). |
| Overscaling. | Ingredients may not be appropriately measured. Measure all ingredients accurately. Know the capacity of your bread machine and adapt the recipe for the appropriate size. |
| Wet dough. High humidity, too much liquid in the dough, or insufficient flour. | Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Cool oven. The dough will rise too much in the oven before the yeast is killed. | Check oven temperature. |
| Improper moulding. | Set the moulder properly to expel most of the gas. |
| Overproofing creates large cells. | Check proofing time. |
| Overscaling. | Ingredients may not be appropriately measured. Measure all ingredients accurately. Check your loaf pan size and adapt the recipe for the appropriate size. |
Bread is uneven, lopsided, and shorter on one end
The bread might look unevenly shaped, mainly if whole-grain flour is used.
| Common culprits | Possible solutions |
|---|---|
| Dough too dry or too wet, preventing even rise in the bread pan. | Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| Too much yeast. | Use the recommended amount listed in the recipe, or use less yeast (1/4 teaspoon at a time). |
| If your bread machine has two mixing paddles, they are not turning evenly. | Check to see:
|
| The kneading paddle pushes the dough to one side before rising and baking. | Check to see:
|
Large mushroom top, collapsed while baking, top and sides cave in, or it looks like a bowl
| Common culprits | Possible solutions |
|---|---|
| Overheated liquids. | Use a thermometer to measure the liquid temperature accurately. The liquid should be lukewarm (27-32°C/80-90°F) for all settings except otherwise noted in the recipes and for ExpressBake (1 hour) setting, which should be 43-46°C/110-115°F. |
| This could also result from forgetting to add salt to the recipe or using too little. | Use the recommended amount listed in the recipe or increase the salt. |
| The dough has risen too fast. Too much yeast was added. | Use the recommended amount listed in the recipe, or use less yeast (1/4 teaspoon at a time). |
| Adding sugary ingredients to the mix without adjusting proportions in a recipe can also give you a mushroom loaf. | Use the recommended amount as listed in the recipe. Artificial sugar substitutes are not recommended. |
| Wet dough. High humidity, too much liquid in the dough, or insufficient flour. | Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| Warm weather. | During periods of warm weather with high humidity, use less liquid and cooler liquid. |
| Underscaling. Too small bread pan. | Ingredients may not be appropriately measured. Measure all ingredients accurately. Know the capacity of your bread machine and adapt the recipe for the appropriate size. |
| Baking at high altitude. | Adjust high-altitude baking by reducing:
|
| Opening the lid during the bake cycle. | Never open the machine during the bake cycle. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Underbaking. | Check oven temperature and baking time. |
| Pans too close together. | Space pans properly. |
| Overproofing or old dough. | Check and follow proper proofing time. |
| Underscaling. Too small bread pan. | Ingredients may not be appropriately measured. Measure all ingredients accurately. Check your loaf pan size and adapt the recipe for the appropriate size. |
The sides of the bread collapse, and the bottom of the bread is damp
| Common culprits | Possible solutions |
|---|---|
| The bread may have been left in the bread pan too long after baking. | Remove the bread from the pan immediately and let it cool on the wire rack. |
| Wet dough. High humidity, too much liquid in the dough, or insufficient flour. | Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| Too much yeast. | Use the recommended amount listed in the recipe, or use less yeast (1/4 teaspoon at a time). |
| This could also result from forgetting to add salt to the recipe or using too little. | Use the recommended amount listed in the recipe or increase the salt. |
Bread is short and dense - Lack of volume - Did not rise enough
| Common culprits | Possible solutions |
|---|---|
| Using the wrong kind of flour for the recipe. This kind of “mini-size” loaf is expected you baked with all-purpose flour or low gluten content. | Use recommended flour. Use high-protein bread flour instead of all-purpose flour. Or add 1/2 tablespoon of Vital Wheat Gluten to each cup of flour to make it lighter. |
| Whole wheat bread will be shorter than white bread. The more whole grains in the loaf, the harder it is for it to rise. | Add 1/2 tablespoon of Vital Wheat Gluten to each cup of flour to make it lighter. |
| Certain flours, such as rye, create heavier products than white flour. | Substitute only part (not all) of the bread flour for rye flour. |
| The wrong type of yeast was used. | Use dry yeast. Do not use compressed fresh yeast or baking powder. |
| This could also result from forgetting to add salt to the recipe or using too little. | Use the recommended amount listed in the recipe or increase the salt. |
| A loaf made with too much flour (or not enough liquid) will be dry, dense, and heavy. Too stiff or “Gnarly” dough won’t allow for proper expansion. | Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| Humidity is too high. | Too much steam will make the dough too soft. It requires longer mixing, causing a lack of gas retention. Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| No yeast or not enough yeast was used. Insufficient yeast causes a lack of dough maturity. | Add the recommended amount of yeast listed in the recipe, or try using more yeast (1/4 teaspoon more at a time). |
| Frozen yeast. Stressed yeast causes inadequate gas production. | Let frozen yeast rest at room temperature for 30 to 45 minutes before using. |
| Poorly stored, hot or old inactive yeast can produce this loaf. | You might need to get new yeast. Follow the method to Check the yeast activity. |
| Measuring errors. | Check the recipe. Measure all ingredients accurately. |
| Opening the lid during the bake cycle. | Never open the machine during the bake cycle. |
| Sugar or another sweetener omitted or not enough added. | Add the recommended amount listed in the recipe or more sugar (1/4 teaspoon at a time). Artificial sugar substitutes are not recommended. |
| Too much sugar was added. | Use the recommended amount as listed in the recipe. Add too much sugar, and your bread will stop rising entirely. Any loaf where the weight of the sugar is 10% or more of the flour weight is going to rise slowly. |
| Ingredients used other than recommended. | Follow the recipe or substitution recommendations |
| Overheated liquids. | The high temperature will kill some of the yeast, weakening the dough. Use a thermometer to measure the liquid temperature accurately. The liquid should be lukewarm (27-32°C/80-90°F) for all settings except otherwise noted in the recipes and for ExpressBake (1 hour) setting, which should be 43-46°C/110-115°F. |
| Salt or liquid made prolonged contact with the yeast due to incorrect ingredient order in the pan. | Place yeast away from liquids following your manufacturer’s recommended ingredient order for your machine. |
| Improper mixing. | Overmixing weakens the dough, and undermixing underdevelops the dough. Each causes poor gas retention. Check to see if your machine is mixing correctly. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Overproofing or old dough. | Check and follow proper proofing time. |
| Underproofing. The dough will lack maturity. Bread will not have the proper volume due to the dense crumb. | Provide proper rest time after mixing and before shaping. |
| The oven is too hot. This kills yeast too quickly, causing the crust to form prematurely. | Reduce oven temperature. |
| The dough temperature is too hot or too cold. The hot dough will age too quickly and become weak. Cold dough will not mature properly. | Follow proper dough temperature. |
| Improper mixing. | Overmixing weakens the dough, and undermixing underdevelops the dough. Each causes poor gas retention. Check How to knead bread dough. |
If none of these things sound like the problem, try making more dough next time.
Flat top, sharp corners - Bread did not rise at all
Freshly baked bread that looks more like a paving stone than fresh bread is often the result of the following:
| Common culprits | Possible solutions |
|---|---|
| Yeast omitted or too old, or improperly stored. | Add the recommended amount of yeast listed in the recipe, or you might need to get new yeast. Follow the method to Check the yeast activity. |
| Overheated liquids. | The high temperature will kill some of the yeast, weakening the dough. Use a thermometer to measure the liquid temperature accurately. The liquid should be lukewarm (27-32°C/80-90°F) for all settings except otherwise noted in the recipes and for ExpressBake (1 hour) setting, which should be 43-46°C/110-115°F. |
| Incorrect ingredients order | Follow your manufacturer’s recommended ingredient order for your machine. |
| Too much salt was added. | Use the amount recommended in the recipe or reduce the amount of salt. |
| Measuring errors. | Check the recipe. Measure all ingredients accurately. |
| Sugar or another sweetener omitted or not enough added. | Add the recommended amount listed in the recipe or more sugar (1/4 teaspoon at a time). Artificial sugar substitutes are not recommended. |
| Too much sugar was added. | Use the recommended amount as listed in the recipe. Add too much sugar, and your bread will stop rising entirely. Any loaf where the weight of the sugar is 10% or more of the flour weight is going to rise slowly. |
| Humidity is too high. | Too much steam will make the dough too soft. It requires longer mixing, causing a lack of gas retention. Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| Certain flours, such as rye, create heavier products than white flour. | Substitute only part (not all) of the bread flour for rye flour. |
| Using the wrong kind of flour for the recipe. This kind of “mini-size” loaf is expected you baked with all-purpose flour or low gluten content. | Use recommended flour. Use high-protein bread flour instead of all-purpose flour. Or add 1/2 tablespoon of Vital Wheat Gluten to each cup of flour to make it lighter. |
| Whole wheat bread will be shorter than white bread. The more whole grains in the loaf, the harder it is for it to rise. | Add 1/2 tablespoon of Vital Wheat Gluten to each cup of flour to make it lighter. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Improper mixing. | Overmixing weakens the dough, and undermixing underdevelops the dough. Each causes poor gas retention. Check How to knead bread dough. |
| Underproofing. The dough will lack maturity. Bread will not have the proper volume due to the dense crumb. | Provide proper rest time after mixing and before shaping. |
Bread has a hollow bottom
| Common culprits | Possible solutions |
|---|---|
| Improper mixing. | Overmixing weakens the dough, and undermixing underdevelops the dough. Each causes poor gas retention. Check to see if your machine is mixing properly. |
| Humidity is too high. | Too much steam will make the dough too soft. It requires longer mixing, causing a lack of gas retention. Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| Underscaling. Too small bread pan. | Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than normal. Ingredients may not be appropriately measured. Measure all ingredients accurately. Know the capacity of your bread machine and adapt the recipe for the appropriate size. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Moisture in the bottom of the pans. | Dry pans thoroughly before use. |
| Use of hot pans. | Pans should be at room temperature |
| Underscaling. Too small bread pan. | Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than normal. Ingredients may not be appropriately measured. Measure all ingredients accurately. Check your loaf pan size and adapt the recipe for the appropriate size. |
| Improper mixing. | Overmixing weakens the dough, and undermixing underdevelops the dough. Each causes poor gas retention. Check How to knead bread dough. |
Poorly shaped loaf
| Common culprits | Possible solutions |
|---|---|
| Overscaling | Ingredients may not be appropriately measured. Measure all ingredients accurately. Know the capacity of your bread machine and adapt the recipe for the appropriate size. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Improper moulding. | Set the moulder properly to expel most of the gas. |
| Improper panning. | The dough must be placed pan seam-side-down. |
| Rough handling. | Cell structure will collapse and not fully recover. Handle with care. |
| Overproofing. | Overproofing creates large cells. It collapses when over-proofed. Check and follow proper proofing time. |
| Overscaling. | Ingredients may not be appropriately measured. Measure all ingredients accurately. Check your loaf pan size and adapt the recipe for the appropriate size. |
Moulder rejects
| Common culprits | Possible solutions |
|---|---|
| Sticky dough. | Check to see if your machine is mixing properly. Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| The dough is too stiff. | The dough won’t achieve proper cell structure. Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Improper moulding. | Set the moulder properly to expel most of the gas. |
| Overproofing or old dough. | Overproofing creates large cells. It collapses when over-proofed. Check and follow proper proofing time. |
| Dirty moulder. | Clean for optimal use. |
Burst on the side
| Common culprits | Possible solutions |
|---|---|
| Improper mixing. | Overmixing weakens the dough, and undermixing underdevelops the dough. Each causes poor gas retention. Check to see if your machine is mixing properly. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Improper mixing. | Overmixing weakens the dough, and undermixing underdevelops the dough. Each causes poor gas retention. Check How to knead bread dough. |
| Improper moulding. | Set the moulder properly to expel most of the gas. |
| Underproofing. | The dough will lack maturity. Bread will not have the proper volume due to the dense crumb, causing a quick rise in the oven. Provide proper rest time after mixing and before shaping. |
| The oven is too hot. This kills yeast too quickly, causing the crust to form prematurely. Premature crust formation can cause a loaf to burst. | Reduce oven temperature. |
Excess capping and shredding
| Common culprits | Possible solutions |
|---|---|
| Too stiff or “Gnarly” dough won’t allow for proper expansion, resulting in loaf breaking at the seam (the weakest point). | Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Underproofing. | Young dough. A tight cell structure tends to shred. Bread will not have the proper volume due to the dense crumb, causing a quick rise in the oven. Provide proper rest time after mixing and before shaping. |
| Cool oven. | The dough will rise too much in the oven before the yeast is killed. Check oven temperature. |
| Improper panning. | The dough must be placed pan seam-side-down. |
Loaf texture issues
Loaf texture issues can arise from various causes, including under- or over-proofing, insufficient or excessive kneading, improper shaping, and incorrect baking temperature or time.
Under-proofed loaves may be dense and lack yeast development, while over-proofed loaves may be airy and structureless. Insufficient kneading can cause dense, heavy loaves, while excessive kneading may produce tough or rubbery bread. Improper shaping can lead to uneven loaf structure and large air pockets. Finally, baking bread at the wrong temperature or for too long can cause a dry and crusty exterior with an undercooked interior. To ensure ideal loaf texture, it’s best to follow recipes carefully, use proper techniques, and make adjustments as necessary based on baking conditions and personal preferences.
Flour on the side
The dough is not blending thoroughly; flour and other ingredients are built up on the sides of the pan; the bread loaf is coated with flour.
| Common culprits | Possible solutions |
|---|---|
| It did not mix well. | During the kneading cycle, open the machine and use a silicone spatula to push flour off the sides of the pan. |
| The bread pan or kneading paddle may not be installed properly. | Make sure the bread pan is securely set in the unit, and the kneading paddle is firmly on the shaft. |
| Too many dry ingredients. | Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| Gluten-free dough is typically very wet. | It may need additional help by scraping the sides. During the kneading cycle, open the machine and use a silicone spatula to push flour off the sides of the pan. |
Floured top
| Common culprits | Possible solutions |
|---|---|
| This is usually a result of using too much flour or not enough liquid. | Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
Gnarly or knotted top, coarse, not smooth
| Common culprits | Possible solutions |
|---|---|
| The dough is too dry (too much flour or not enough liquid). | A loaf made with too much flour (or not enough liquid) will be dry, dense, and heavy. It twists and turns into a bunch of separate pieces that keep slapping against one another. “Gnarly dough” is relatively soft and doesn’t feel particularly dry, but during kneading, it doesn’t come together in a ball. Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| This could also result from forgetting to add salt to the recipe or using too little. | Use the recommended amount listed in the recipe or increase the salt. |
Bread has a heavy, dense and thick texture
Biting into too-dense bread isn’t ideal. It is often the result of too much or too little of an ingredient.
| Common culprits | Possible solutions |
|---|---|
| This is usually a result of using too much flour or not enough liquid. | Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| Not enough yeast was used. Or too old or improperly stored. | Add the recommended amount of yeast listed in the recipe, or try using more yeast (1/4 teaspoon more at a time). Or you might need to get new yeast. Follow the method to Check the yeast activity. |
| Sugar or another sweetener omitted or not enough added. | Add the recommended amount listed in the recipe or more sugar (1/4 teaspoon at a time). Artificial sugar substitutes are not recommended. |
| This could also result from forgetting to add salt to the recipe or using too little. | Use the recommended amount listed in the recipe or increase the salt. |
| Added ingredients like dried fruits. If they soak up water, they can undermine the bread’s chemistry. | Place dried fruits away from the liquid ingredients in the bread pan. |
| Using the wrong kind of flour for the recipe. This kind of “mini-size” loaf is expected you baked with all-purpose flour or low gluten content. | Use recommended flour. Use high-protein bread flour instead of all-purpose flour. Or add 1/2 tablespoon of Vital Wheat Gluten to each cup of flour to make it lighter. |
| Certain flours, such as rye, create heavier products than white flour. | Substitute only part (not all) of the bread flour for rye flour. |
| Whole wheat bread will be shorter than white bread. The more whole grains in the loaf, the harder it is for it to rise. | Add 1/2 tablespoon of Vital Wheat Gluten to each cup of flour to make it lighter. |
| This could also be the result of using old flour | Buy new flour. |
Raw, not baked through in the centre (doughy centre)
The dough is very sticky and gummy.
Raw dough is not recommended for consumption.
You can check if your bread is appropriately cooked by using a thermometer. If your bread is soft, it should be at 180-190°F/82-88°C. If it is crusty, it should be at 190-210°F/88-99°C.
If your bread is not fully cooked, put it back in the bread maker and use the “Bake” setting for 10-12 minutes.
If it doesn’t start, unplug it and leave it for 10-20 minutes to cool down before trying again.
| Common culprits | Possible solutions |
|---|---|
| Wet dough. Too much liquid or too many wet ingredients. | Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| Too much sugar was added. | Use the recommended amount as listed in the recipe. |
| Yeast omitted or too old, or improperly stored. | Add the recommended amount of yeast listed in the recipe, or you might need to get new yeast. Follow the method to Check the yeast activity. |
| The incorrect setting was chosen. | Check the setting chosen for the recipe. |
| Baking in a room that is too cold. | If the bread maker is working properly but doesn’t seem to be fully cooking the bread, you can try moving the bread maker to a warmer room. Follow proper rise temperature. |
| Opening the lid during the bake cycle. | Never open the machine during the bake cycle. |
| Power outage during operation. | Check the Power outage instructions. |
| Forgot to put knead blade in the bread pan. | Always make sure the kneading blade is on the shaft at the bottom of the bread pan before adding the ingredients |
| Too small bread pan. That’s often the case if the bottom is done but the top is undercooked. | Ingredients may not be appropriately measured. Measure all ingredients accurately. Know the capacity of your bread machine and adapt the recipe for the appropriate size. |
| The bread machine may malfunction or have a defective thermostat, especially if it happens repeatedly. | Check the user’s manual and contact support. |
Open, coarse or holey texture
Your bread is hollow or holey inside, looks like Swiss cheese, and has a coarse texture.
| Common culprits | Possible solutions |
|---|---|
| This could also result from forgetting to add salt to the recipe or using too little. | Use the recommended amount listed in the recipe or increase the salt. |
| Sliced while too hot, very sticky. | Allow bread to cool on a wire rack for at least 15 minutes before slicing to release steam. |
| Doesn’t slice well. Not using a proper knife. | Use a good bread knife or electric knife. |
| Too much yeast was added. | Use the recommended amount listed in the recipe, or use less yeast (1/4 teaspoon at a time). |
| Wet dough. High humidity, too much liquid in the dough, or insufficient flour. | Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| Using liquid that is too hot. | The high temperature will kill some of the yeast, weakening the dough. Use a thermometer to measure the liquid temperature accurately. The liquid should be lukewarm (27-32°C/80-90°F) for all settings except otherwise noted in the recipes and for ExpressBake (1 hour) setting, which should be 43-46°C/110-115°F. |
| Warm weather. If the weather is warm, your yeast might have gotten a little growth happily, giving you this result. | Adjust by using slightly less yeast (start with 1/4 teaspoon less). |
| If you include fruits and vegetables in the loaf. | Make sure you pat them dry before adding them the next time you try this recipe. |
| Improper mixing. | Overmixing weakens the dough, and undermixing underdevelops the dough. Each causes poor gas retention. Check to see if your machine is mixing properly. |
| The dough is too stiff. | The dough won’t achieve proper cell structure, resulting in holes. Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
| Ingredients used other than recommended. | Follow the recipe or substitution recommendations. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Overproofing or old dough. | Overproofing creates large cells. Check and follow proper proofing time. |
| Improper moulding. | Set the moulder properly to expel most of the gas. |
| Humidity is too high in the proofer. | Dough forms a crust while baking, trapping gas, and creating small holes underneath the crust. Adjust the proofer to proper humidity. |
| The proofer temperature is too high. | Dough ferments too quickly, contributing to holes. Adjust to proper proofer temperature. |
| Excess dusting flour. | Flour won’t dispense properly, becoming trapped and creating holes. Minimize dusting flour. |
| Excess divider oil. | Oil ends up in the dough’s interior, and cells can’t support it, causing holes. Minimize divider oil. |
| Insufficient intermediate proof. | The dough will lack maturity. It results in a coarse cell structure with holes. Provide proper rest time after dividing and before moulding. |
| Cool oven. | The dough will rise too much in the oven before yeast is killed, causing holes. Check oven temperature. |
| Rough handling. | Cell structure will collapse and not fully recover. Handle with care. |
Bread crust and colour thickness issues
Bread crust and colour thickness play a crucial role in determining baked goods’ overall texture and taste. If the bread crust is too hard or thick, it may detract from the flavour and make it difficult to eat. Another common issue is over or under-baking, resulting in burnt or undercooked bread with an uneven crumb.Similarly, if the colour is uneven or too dark, it can indicate over-baking or using the wrong temperature. Additionally, improper mixing and proofing techniques can lead to dense or gummy bread. To achieve the perfect crust and colour, bakers should consider the oven temperature, the type of flour used, and the moisture in the dough. Adding steam during the initial baking process can also help to create a better crust. Finally, monitoring the baking time and using a thermometer to check the internal temperature of the bread can ensure that it is baked thoroughly without burning the crust.
The bottom of the loaf is soggy
| Common culprits | Possible solutions |
|---|---|
| The bread may have been left in the bread pan too long after baking and absorbed moisture. | Remove the bread from the pan immediately and let it cool on the wire rack. |
Burned
| Common culprits | Possible solutions |
|---|---|
| The bread maker is malfunctioning. | Check the user’s manual to see the warranty page for service information. |
The crust is too pale, not brown enough, unbrowned top
| Common culprits | Possible solutions |
|---|---|
| This is usually the result of repeatedly lifting the lid of the bread machine or leaving the lid open while the bread is baking. | Never open the machine during the bake cycle. |
| The incorrect setting was chosen. | Bread maker settings can be picked to control crust colour and crispiness. You can also try selecting a darker crust colour option. |
| Not enough sugar or another sweetener or fat. | Increase the amount of sugar or fat by half the amount recommended. Artificial sugar substitutes are not recommended. |
| The recipe is too big. | Ingredients may not be appropriately measured. Measure all ingredients accurately. Know the capacity of your bread machine and adapt the recipe for the appropriate size. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Overproofing or old dough. | Sugars are consumed by yeast, resulting in almost no browning. Check and follow proper proofing time. |
| Cool oven prevents proper browning. | Check oven temperature. |
| Underbaking. | Check oven temperature and baking time. |
| The recipe is too big. | Ingredients may not be appropriately measured. Measure all ingredients accurately. Check your loaf pan size and adapt the recipe for the appropriate size. |
Too brown (dark crust) or too thick
| Common culprits | Possible solutions |
|---|---|
| This is usually the result of adding too much sugar to the recipe. | Try using less sugar (1 Tbsp. at a time). |
| The recipe has a higher fat or sugar content or calls for eggs or cheese. | Use the “Sweet” setting.” The baking temperature is lower to prevent a burned or dark crust, which can be caused by these ingredients. |
| The incorrect setting was chosen. | Bread maker settings can be picked to control crust colour and crispiness. You can also try selecting a lighter crust colour option. If your machine does not have this feature, remove the loaf a few minutes before baking is usually completed. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| The oven is too hot. | Follow the proper oven temperature. |
| Overbaking. | Check oven temperature and baking time. |
The crust is too thick
| Common culprits | Possible solutions |
|---|---|
| The bread may have been left in the bread pan too long after baking. | Remove the bread from the pan immediately after the bake cycle is completed, and let it cool on the wire rack. |
| Underscaling. | Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than usual. Check your loaf pan size and adapt the recipe for the appropriate size. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Cool oven. | The heat will penetrate the crumb further than usual. Check oven temperature. |
| Lack of moisture in the proofer. | The proofer should have enough humidity to prevent the dough’s skinning. |
| Overbaking. | Check oven temperature and baking time. |
| Underscaling. Too small bread pan. | Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than usual. Check your loaf pan size and adapt the recipe for the appropriate size. |
Blisters on the crust
| Common culprits | Possible solutions |
|---|---|
| Improper mixing. | Overmixing weakens the dough, and undermixing underdevelops the dough. Each causes poor gas retention. Check How to knead bread dough. |
| Very soft dough causes poor gas retention. | Always check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Underproofing or young dough. | The dough will not retain all gas produced. Some escaping gas gets trapped at the surface, forming blisters. Check and follow proper proofing time. |
| Proofer humidity is too high. | Dough forms a crust while baking, trapping gas, and creating small holes underneath the crust. Adjust the proofer to proper humidity. |
| Rough handling. | Cell structure will collapse and not fully recover. Handle with care. |
| Improper moulding. | Set the moulder properly to expel most of the gas. |
Bread taste & quality issues
Bread taste and quality issues can arise due to a variety of factors. One of the main causes of poor taste and texture is using low-quality ingredients, such as flour, that are not fresh or properly stored. Other potential problems include excessive yeast or salt, which can alter the flavour of the bread or the use of additives and preservatives that can affect both taste and quality. To ensure consistent and delicious bread, it is essential to use high-quality ingredients, follow proper mixing and proofing techniques, and pay close attention to baking times and temperatures. Additionally, experimenting with different recipes and techniques can help improve the taste and quality of your bread.
Rancid taste or poor flavour
| Common culprits | Possible solutions |
|---|---|
| Improper mixing. | An undermixed dough has a raw flavour. Check to see if your machine is mixing properly. |
| Improper storage of flour. | Store flour away from highly odorous products such as soap or solvents. |
| Bread in contact with unsanitary equipment. | Clean areas in contact with finished bread and wash down with food-grade sanitizer. |
| Careless lubricating of the bread machine. | You should maintain the machine with cleanliness and precision. |
| The bread is stale. | Known the shelf life of the finished bread and how to store it. |
| Baked bread is mouldy. | Dispose of mouldy bread and sanitize areas with food-grade sanitizer. Check how to store bread. |
| Check the whole grain ingredients. | They spoil rapidly when left at room temperature and can give your bread a rancid taste. Whole grain flour, wheat germ and similar ingredients should be kept in the refrigerator or freezer. White flours are not subject to the same type of spoilage and can be kept at room temperature. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Overproofing or old dough. | Old dough causes acids development, changing the flavour. Check and follow proper proofing time. |
| Improper mixing. | An undermixed dough has a raw flavour. Check How to knead bread dough. |
| Underbaking. | Proper crust formation will not occur, resulting in a raw dough of yeasty flavour. Check oven temperature and baking time. |
Poor keeping qualities
| Common culprits | Possible solutions |
|---|---|
| Improper mixing. | A properly developed dough contributes to good cell structure, which retains moisture. Check to see if your machine is mixing properly. |
| Underscaling. Too small bread pan. | Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than usual, resulting in increased moisture loss. Ingredients may not be appropriately measured. Measure all ingredients accurately. Know the capacity of your bread machine and adapt the recipe for the appropriate size. |
| Improper amount of fat. | Check the recipe for the proper amount. |
| The bread was wrapped too hot or too cool. | If wrapped too hot, it causes condensation. If too cool, the bread will begin to stale. The internal temperature of the bread should reach 35C/95F, which usually takes 2-3 hours at room temperature. |
If oven baking
| Common culprits | Possible solutions |
|---|---|
| Improper mixing. | A properly developed dough contributes to good cell structure, which retains moisture. Check How to knead bread dough. |
| Overproofing or old dough. | Open grain allows moisture to escape. Check and follow proper proofing time. |
| High dough temperature. | If the proofer temperature is too high. Dough ferments too quickly. It causes bread to develop a coarse texture. Adjust to proper dough temperature. The temperature should be between 24-28°C/75-82°F to reduce staling. |
| Cool oven. | Cool oven slows down crust formation, resulting in high moisture loss. Check oven temperature. |
| Overbaking. | Overbaking creates excessive moisture loss. Check oven temperature and baking time. |
| Underscaling. Too small bread pan. | Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than usual, resulting in increased moisture loss. Check your loaf pan size and adapt the recipe for the appropriate size. |
Mouldy bread
| Common culprits | Possible solutions |
|---|---|
| The bread was wrapped too hot. | It causes condensation. The internal temperature of the bread should reach 35°C/95°F, which usually takes 2-3 hours at room temperature. |
| Bread contact with unsanitary equipment. | Clean areas in contact with finished bread and wash down with food-grade sanitizer. |
| Contaminated wrappers. | Keep unused packaging stored in a sealed, clean environment. |
| Racks/tools contaminated with mould. | Clean contaminated areas and wash them down with food-grade sanitizer. |
| Bread exposed to dust. | Keep the environment clean. |
Dough cycle issues
If you are experiencing issues during the dough cycle of your bread machine, there may be several possible causes. First, ensure you have followed the recipe accurately and used the correct ingredients. You should also double-check the temperature and humidity of your kitchen, as this can affect the dough’s consistency and rise.
If the dough appears too dry or sticky, add more flour or liquid to the recipe. Check the kneading time to ensure the dough is adequately developed and elastic. Also, check the age of your yeast, as expired yeast can lead to dough that does not rise properly.
If the dough is rising too quickly or overflowing the machine, reduce the amount of yeast or sugar in the recipe, or reduce the temperature and/or humidity in your kitchen.
By troubleshooting these common issues, you can ensure that your dough cycle runs smoothly and achieve the perfect dough consistency for your bread recipe.
If the dough appears too dry or sticky, add more flour or liquid to the recipe. Check the kneading time to ensure the dough is adequately developed and elastic. Also, check the age of your yeast, as expired yeast can lead to dough that does not rise properly.
If the dough is rising too quickly or overflowing the machine, reduce the amount of yeast or sugar in the recipe, or reduce the temperature and/or humidity in your kitchen.
By troubleshooting these common issues, you can ensure that your dough cycle runs smoothly and achieve the perfect dough consistency for your bread recipe.
Bread dough is kneaded but unproofed
| Common culprits | Possible solutions |
|---|---|
| Yeast omitted or too old, or improperly stored. | Add the recommended amount of yeast listed in the recipe, or you might need to get new yeast. Follow the method to Check the yeast activity. If your yeast is out of date, it may not work. Buy new yeast and try again. |
| The liquid is too hot. | The high temperature will kill some of the yeast, weakening the dough. Use a thermometer to measure the liquid temperature accurately. The liquid should be lukewarm (27-32°C/80-90°F) for all settings except otherwise noted in the recipes and for ExpressBake (1 hour) setting, which should be 43-46°C/110-115°F. |
| The ambient temperature is too cool. | The room where your bread is proofing may be so cold that your yeast is sluggish. Adjust to proper proofer temperature. Move the dough to a warmer place and give the dough more time. |
Rescue bread dough
The good news is that you can save your bread dough if it doesn’t turn out well. Here’s what to do:
- Measure the yeast (instant or active dry yeast) and put it in a small bowl.
- Add 3-4 teaspoons of lukewarm (27-32°C/80-90°F) water or milk to dissolve the yeast.
- Add this mixture to the bread dough.
- Return the dough to the bread machine on the dough setting and allow it to mix/knead.
- Check the dough after 10-20 minutes into the mixing process. Follow this method to check the dough ball.
- Keep mixing/kneading the dough until the yeast mixture disappears and is completely incorporated into the bread dough. It is not necessary to redo the entire kneading process.
- Take the dough out and place it in a warm local, loosely covered, into a large mixing bowl to rise until double.
- After it rises, follow the original recipe.
Bread maker issues
Bread makers can make homemade bread conveniently, but issues may arise. One common problem is the bread sticking to the bread pan. This can be remedied by oiling the pan before use. Another issue is the kneading paddle coming out with the bread. To prevent this, ensure the paddle is locked before the cycle begins. If the kneading blade cannot be removed, soak the pan in warm soapy water for a few hours to help loosen it. The window being cloudy or covered with condensation can be solved by wiping it clean and avoiding opening the lid during the cooking cycle. If ingredients are not mixed or the bread maker does not operate, ensure that all connections are secure and the machine receives power. Finally, the bread maker may not work, which could be caused by a faulty heating element or other internal issues. It is important to read the bread maker’s instruction manual carefully and troubleshoot any issues before baking bread.
The bread is stuck in the pan, and it is challenging to remove it.
It can happen over prolonged use.
- Do NOT use a vegetable spray as sticking can worsen.
- Wipe the inside of the bread pan from the ribs down with vegetable oil or solid shortening.
- Or add 1 teaspoon of vegetable oil to the liquid in the bread pan before adding dry ingredients.
- Or, let the bread sit in the bread pan for 5-10 minutes before shaking out.
- Another cautionary measure is to avoid leaving the bread in the pan for many hours.
- The bread will also stick when the paddle fails to release it from its housing. After each use, you should remove the kneading paddle and clean it thoroughly. If you don’t address this problem immediately, you could end up with crumbled bread that lacks the wow factor.
- If it doesn’t work, a replacement bread pan may be ordered. See the warranty section.
This also occurs when you use the too moist dough, resulting in a mess when removing the loaf. Remember always to check the consistency of the dough 10-20 minutes into the mixing process. Follow this method to check the dough ball.
Kneading paddle comes out with the bread
It is not uncommon for the kneading paddle to come out with the bread loaf. Remove the paddle with a spatula or a Japanese hashi chopstick.
Knead blade cannot be removed
Add warm water to the bread pan and allow the kneading blade to soak before trying to remove it. You may need to twist the kneading blade slightly after soaking to loosen it.
Do NOT immerse the bread pan in water.
Follow the General cleaning instructions in taking care of your Bread maker.
The window is cloudy or covered with condensation
The window might get cloudy or have water drops during mixing or rising cycles. But don’t worry. It usually goes away during the baking cycle. Just remember to clean the window well after using it.
Alert sounds
The alert sounds several times during the second kneading cycle to add ingredients like cereals, fruit, nuts, or other ingredients can be added.
It will also sound when the end of the program is reached. The alert sounds several times.
If you try to choose a function that doesn’t make a sound, that function is unavailable.
The bread maker is not working , the ingredients have not been mixed.
| Common culprits | Possible solutions |
|---|---|
| The setting was not selected. | Press the “Start/Stop” button to turn it on. |
| The machine did not start after programming the control panel. | Press the “Start/Stop” button to clear the display after the last program. |
| Unplugged. | Plug into an outlet. |
| The display shows “H H H” / E:00 / E:01, and the machine cannot be turned on. The bread maker is too hot to make consecutive loaves. | After a baking cycle, the bread maker will not operate until it has cooled down. If you wish to make another bread right away, please unplug the cord from the outlet and allow the bread maker to cool down for 10 to 20 minutes with the cover open and the pan removed. Plug the cable back in the outlet, add the bread pan and start the machine. |
| Power outage during operation. | Check the Power outage instructions. |
Ingredients not mixed, and you can hear the motor turning
| Common culprits | Possible solutions |
|---|---|
| Forgot to put knead blade in the bread pan. | Always make sure the kneading blade is on the shaft at the bottom of the bread pan before adding ingredients. |
| The bread pan or kneading paddle may not be installed properly. | Make sure the kneading paddle is all the way set on the shaft. |
| Too many ingredients. | Ingredients may not be appropriately measured. Measure all ingredients accurately. Know the capacity of your bread machine and adapt the recipe for the appropriate size. |
Burning odour noted during operation or smoke emitted from the steam vent
| Common culprits | Possible solutions |
|---|---|
| Bread pan leaks. | A replacement bread pan may be ordered. |
| Exceeding the capacity of the bread pan | Ingredients may not be appropriately measured. Measure all ingredients accurately. Know the capacity of your bread machine and adapt the recipe for the appropriate size. |
| Flour or other ingredients have spilled into the baking chamber. | Wait until the program is complete, unplug it, and allow it to cool and clean. Wipe excess flour from the baking chamber with a paper towel. Measure ingredients over the counter, adding them to the bread pan before insertion into the machine. Be careful not to spill ingredients when adding extra ingredients to the bread pan, as they will burn on the heating unit and cause smoke. |
The display information
Generally, the display window will tell you what is happening with your bread maker.
Here are some points to consider:
| Common culprits | Possible solutions |
|---|---|
| 0:00 (colon flashing) | The cycle is complete. Keep warm is engaged. Press the “Start/Stop” button to cancel and unplug the cord from the outlet. |
| Display blank. | Power has been interrupted. Unplug the unit and plug it back into the outlet. If you have a power outage during the use of the machine, check the Power outage instructions. |
| “HHH” displays when the “Start/Stop” button is pressed. | The internal temperature of the bread maker is too high. Allow the unit to cool down in between cycles. Unplug the cord from the outlet and allow the bread maker to cool down for 10 to 20 minutes with the cover open and the pan removed. |
| E00 or E001 signal beeping. | The unit is too cold or too hot. Press the “Start/Stop” button to cancel. If too cold, place the bread maker in a warm room and allow it to warm up. If too hot, unplug the cord from the outlet and allow the bread maker to cool down for 10 to 20 minutes with the cover open and the pan removed. The unit may need servicing if the display still shows E00 or E01 after cooling/warming thoroughly. Contact Consumer Service for repair or replacement. |
| EEE signal beeping (Below 15°C/59°F). | The room temperature is too low. Press the “Start/Stop” button to cancel. Place the bread maker in a warm room and allow it to warm up. |
Use the bread maker inside a room without wind and at temperatures between 15 and 32°C.
Never use it outside or somewhere without heating near a heat vent or in direct sunlight.
Power outage
If the power goes out for less than 5 minutes, the machine remembers what it was doing. Then, when the power comes back on, it will start doing that again.
How can you save the bread if you have a power outage or the machine is unplugged by mistake for longer than 5 minutes during use?
The display might go off if the power goes out while using your bread maker. When the power comes back, do the following:
- Check if the display shows the same time as before the power outage. If it’s not the same, unplug the bread maker, plug it back in, and hold the “Start/Stop” button until the display shows the cycle time before the power goes out.
- If the bread maker was in the knead cycle, reset it to the same bread setting and turn it back on.
- If the bread maker was in the rising cycle, wait for it to finish. Use the “Bake” setting, or take the bread pan out and put it in a preheated conventional oven at 177°C/350°F for 20-25 minutes or until golden brown. Check oven temperature and baking time.
- If the bread maker was in the bake cycle, use the “Bake” setting, or take the bread pan out and put it in a preheated conventional oven at 177°C/350°F until golden brown.
- Start again with a new loaf if the power was off for over 20 minutes.
This article is part of “How to bake awesome bread”
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Knead help with your breadmaking? Let’s rise to the occasion and tackle these dough-licious challenges together!” 🍞👨🍳
Hello Lola,
Thank you for reaching out! We are here to assist you in rising to the occasion and tackling any dough-licious challenges you may have. Whether it’s kneading techniques, troubleshooting issues, or exploring new recipes, we’re ready to provide guidance and support. Share your questions or specific challenges, and together, we’ll make the breadmaking experience successful!
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These comments are from a previous version of the Fast2eat website.