A Handy Bread Machine Troubleshooting Guide (Frequent Problems And Solutions)

For more bread machine troubleshooting tips and solutions, please go to my full article, where I cover more breadmaker baking problems and how to fix them.
➡️ Check it out here: https://foodhow.com/bread-machine-troubleshooting-and-solutions/

➡️ Here is my other article about different types of yeast and which yeast is best for the bread machine: https://foodhow.com/best-yeast-for-bread-machines/

➡️ If you don't have a bread machine yet, and you are not sure which one to get, then check out my other post here: https://foodhow.com/bread-maker-cost/

➡️ For more bread baking at home videos, check out this playlist here: https://www.youtube.com/playlist?list=PLebEmCVsMMMhYz85reIJHLsjMV5aEp5yg

Video Chapters:

0:00 - Intro
0:19 - Bread Machine Basics
1:06 - What To Look For When Checking The Dough?
1:35 - Why Is My Bread So Dense In My Bread Machine?
2:46 - Why Is My Bread Machine Bread Lopsided?
3:08 - Your Loaf Has An Uncooked And Gummy Texture
3:50 - Why Does My Bread Sink Or Collapse In The Middle?
5:33 - Why My Bread Loaf Is Shaped Like A Mushroom?

Bread Machine Troubleshooting and Common Problems And Solutions

Your loaf is too small or dense

The most likely culprit is the yeast. Good yeast is essential to form the small bubbles that give bread its light texture and help the loaf rise. Yeast is a living organism, so check the date on the packet and make sure you use yeast that is actually live and as fresh as possible.

Fast-acting yeast is best for bread-machines. Depending on the bread machine, you will want to use half a teaspoon of instant yeast for every 1 cup of flour. You may need to increase this amount for shorter bread cycles according to manufacturer guidelines.

Of course, fast-acting yeast is not the only yeast you can use in bread machines. Different types of yeast have different properties and require different ways of using them.

Because yeast has such an essential role in baking, I have written a detailed article covering all the beast yeast and how to use them correctly in bread-machines.

Just follow the link in the description below this video for all the tips and tricks for using yeast.

Next one is, Your bread is bumpy and uneven

If your bread doesn't have a nice even shape is usually the result of having too much flour, it will also make the loaf too dense. Check the dough during the kneading-cycle, and adding more liquid will usually fix the problem.

Your loaf has an uncooked, gummy texture

In this case, your loaf just needs to be baked a bit longer. Try using longer settings, especially if you are trying a recipe that wasn't designed for your bread-machine.

However, if that is not the case, then the problem is likely to be too much liquid, so check for that during the kneading-cycle.

Also, gummy and raw texture can indicate that the bread machine is not working properly and has a defective thermostat. Suppose you have eliminated all the other causes and this still keeps happening. In that case, the faulty thermostat is most likely to blame.

Your loaf has collapsed or sank in the middle

This can be caused by a variety of factors. In most cases, it is incorrectly measured ingredients, especially yeast. Just a small spoonful of more or less of an ingredient is enough to change the bread's consistency and if it would collapse in the middle.

Also, check that your yeast is not out of date; if it is, consider adding a little more to help it rise. Also, too much yeast could cause the sinking of the loaf. Too much yeast makes a loaf rise too early and then collapse.

The next most common culprit that could make the loaf collapse is too much liquid in your dough. Going back to the first point in this video, check your dough while kneading. Your dough should be rounded, smooth ball. If it looks too wet, add flour; if it seems too try, add water.

Just add a tiny bit; a teaspoonful will be enough most time or until you achieve the right consistency.

Alternatively, you might need to add a little salt. Salt helps add flavour and works with the protein in the flour to strengthen the gluten, helping ensure the bubbles are trapped.

It's also possible that the problem isn't your recipe. If your kitchen is too warm and or too humid, this will affect the rising of the dough, meaning that it rises too quickly and then collapses.

Opening the bread machine during the bake cycle can also cause the loaf to collapse in the middle. So don't open the lid while the bread is baking.

Your loaf looks like a mushroom

When the loaf you baked turned out like the mushroom cloud that follows a nuclear explosion, then in most cases, it is happening because ingredients weren't correctly proportioned. Suppose you used a proven recipe and measured everything accurately. In that case, the mushroom shape could be simply because of the small pan size.

If you have any questions or comments please let me know in the comments below.

Thank You

Jen Evansy

Видео A Handy Bread Machine Troubleshooting Guide (Frequent Problems And Solutions) канала Food How