Bread Machine Troubleshooting
When your machine starts mixing, open the lid after 10 or 15 minutes. A ball of dough should have formed by now. If it looks too “wet”, add a little water. After 20 minutes, no dough should stick to the tin walls.
If all else fails, give us a ring or an email and we’ll try and sort it out. If possible send us a few pictures as we can identify what has gone wrong.
| Collapsed | Risen Too Much | Holes or Corse | Not Risen Enough | Sticky Centre | Rock Solid | Holes or Soft Top | |
|---|---|---|---|---|---|---|---|
| YEAST | Too Much | Not Enough or Too Old | Too Much | ||||
| FLOUR | Not Enough | Not Enough | Too Much or Too Old | Too Much | Not Enough | ||
| WATER | Too Much or Too Warm | Too Much | Too Much | Not Enough or Too Much or Too Cold | Too Much | Not Enough | Too Much |
| PADDLE | Not Inserted |
