BAKER'S OVEN Instructions and Recipes - Breville

Troubleshooting Guide - RecipeTroubleshooting Guide - Recipe (continued)FlourSugarSaltWater/liquidYeastBread mixRoomtemperatureBreadsinks inthe centreOverbrownedStickypatch ontop ofbreadDoughycentreHeavydensetextureNot measuredcorrectly • • • •Low % protein • •Passeduse-by-date • •Self raising flourused • • •Not measuredcorrectly • • • • •Not measuredcorrectly•Not measuredcorrectly • • •Too hotToo cold•Not measuredcorrectly • •Not measuredcorrectly • • • •Used in place offlour • • • • •Too hotToo hot••CoarseholeytextureBread risestoo muchBreaddoesn’triseenoughCorrective actionRef page• • Check method of weighing/measuring ingredients 17• Use suitable high protein flour or add gluten flour 18• Discard and use fresh flour 21Use bread or plain flour - self-raising flour already• contains baking powder as the raising agent• • • Use metric measuring spoons 17• Use metric measuring spoons 17• • • Check method of weighing/measuring 17• Water must be between 20-25ºC 20• Water must be between 20-25ºC 20• Use metric measuring spoons 17• • • Check method of weighing/measuring 17• • •Bread mix already contains salt, sugar, etc. andcannot be substituted for flour• • Room temperature must be less than 28ºC 23• Room temperature must be more than 10ºC 23181826 27