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Problems that can arise when using a bread machine

The loaf has sunk :

  • Too much water and yeast has been used
  • The water was too hot
  • Too much fat was used, the dough was too pliable and therefore unable to form a crust.

The loaf hasn't risen :

  • Measure out the prescribed amounts carefully for each ingredient
  • Too much flour was used
  • More yeast or water was needed
  • Check that you chose the correct programme. /ul>

picto3.gifThe loaf hasn't risen, it's small and heavy :

  • Too little liquid and yeast was used
  • Too much salt and sugar was used
  • The water was too cold and therefore inhibited fermentation. The ideal temperature is between 25 and 30°C

The loaf has risen too much and is bulging out of the pan :

  • Too much water and yeast was used
  • Not enough salt was used - salt regulates fermentation
  • The water was too hot
  • Too much flour was used.

The loaf is too dark :

  • Too much sugar was used
  • The wrong programme was selected

The baguette dough is difficult to shape :

  • There is not enough moisture in the dough. It needs more water.
  • Too much yeast has been used, the dough has begun fermenting
  • Not enough salt has been used
  • Leave more resting time after shaping the dough balls. The resting time will make it easier to shape.

The dough is sticky and the baguettes are difficult to shape :

  • Too much water has been used
  • The water is too cold, the dough is sticky because the gluten has not developed
  • Not enough yeast has been used.

The slashes on the baguettes have closed up :

  • The incisions were too shallow
  • Make positive, bold slashes
  • The dough is dry on the surface, protect it from draughts.


The dough tears easily and is grainy :

  • Too much yeast has been used
  • Not enough water has been used
  • Divide the dough into balls again, leave to rest for 10 minutes before shaping the baguettes.