Morphy Richards BM48271 - Manual (Page 35)

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Possible cause Solution
Bread rises too much
High humidity and hot ambient temperatures Bake during the coolest part of the day. Try
cause bread can to over rise reducing the yeast by 1/4 teaspoon or use liquids
directly from the refrigerator. Do not use the Timer
function
Too much yeast Measure ingredients accurately
Too much liquid Measure ingredients accurately
Hot liquids accelerated the yeast action Use liquids at temperatures between 21°C and 28°C
Too much flour or not enough salt Measure ingredients accurately
Bread dry with dense texture
Not enough liquid added Measure ingredients accurately
Flour may be passed use by date, or Try increasing liquid by 1 tablespoon at a time
be dry causing wet/dry imbalance
Bread under baked with soggy centre
Too much liquid from fresh or canned fruit Always drain liquids well as specified in recipe.
Water may have to be reduced slightly
Large amounts of rich ingredients like nuts, butter, Measure ingredients accurately. Never exceed
dried fruits, syrups and grains will make dough heavy the stated amounts in the recipe.
This will slow down the rising and prevent the bread
from baking through
Bread over browned
Too much sugar Measure ingredients accurately
Crust colour set too high Set crust colour to light
BM48271 Rev2 18/7/07 16:32 Page 35