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 identigy what has gone wrong.

 

 

Collapsed

Risen too Much

Holy or Coarse

Not Risen Enough

Sticky Centre

Rock Solid

Holy/Soft Top

Yeast

Not enough

 

 

 

x

 

 

 

 

Too much

 

x

 

 

 

 

x

Flour

Not enough

x x

 

 

 

 

x

 

Too much

 

 

 

x

 

x

 

Water

Not enough

 

 

 

x

 

x

 

 

Too much

x x x x x

 

x

Flour

Old

 

 

 

x

 

 

 

Yeast

Old

 

 

 

x

 

 

 

Water

Too warm

x

 

 

 

 

 

 

 

Too cold

 

 

 

x

 

 

 

Paddle

Not inserted

 

 

 

 

 

x