Bread Machines and Their Bread Making Problems!
You’ve got a new appliance in your house, and it’s one of those smart machines that you’re not sure can do the basics. It’s bread machine – just to be clear, it’s a machine that bakes bread, not one made of bread!
Here at Easy Kitchen Appliances, we love kitchen appliances that make life easy!
Because of that, we love Bread Machines because not only are they easy to use but they allow individuals with special diets to easily adhere to their diet while still eating delicious food.
There are many reasons that you might have been persuaded to buy a bread machine for your household. One of them is that they are a great – and healthier – alternative to the bread you find in stores.
With the help of a machine like these (Highest Rated Bread Machines!), you’ll know exactly what ingredients are in your daily bread.
So, you made a healthy choice! But, as with every machine out there, a human touch is not enough for them to always work properly.
Problems may occur. Therefore, before having to experience all of the results caused by such problems, let me fill you in on some of them and tell you how to avoid them.
Of course, all of these problems can be solved quite easily, and we all know how much we can gain from experience – but this is the age of information, therefore may I inform you?
Bread Making Problems and How to Avoid Them
Let’s now dig into some of the most common bread making problems that can occur when using a bread machine.
Bread Crust Too Thick
The first problem you may face – it may be as soon as you make your first bread – is a bread crust that is just too thick.
This can be solved easily and without much fuss. All you have to do is to get that steaming bread out of the machine as soon as the bake cycle ends.
It’s just like with a basic oven – you wouldn’t keep the bread in there for too long as this might happen to that delicious crust.
Bread that “Refuses” to Rise
Another thing you might experience at the end of the bake cycle is being put face-to-face with bread that has not risen.
Of course, this is unpleasant – just as with soufflés that collapse – but avoiding this bread making problem is easy-peasy.
The first thing you’d want to take a look at is the recipe you are following and check the volumes of the ingredients.
You have to make sure they have been measured accordingly before making the bread mix. Another cause might be the temperature of the mentioned ingredients. All of the ingredients must be at room temperature, while liquids should be at 80 degrees F (probably higher than room temperature).
You may also have to check the yeast’s activity and if you use flour with low gluten content, you should consider using flour specially made for bread-making.
Loaf Status – Small and Short
Let’s say you prepare dinner – and all of your family members will be home in time for it. You decide that, besides all of the other dishes, home-made bread would do the trick and make everyone happy. But what would your reaction be when you remove a short and small loaf out of the bread machine?
Well, you’d be unhappy – and if you are short on time, something like this should be avoided.
This is usually caused by too dry dough, meaning that you were too generous with the flour. This can be easily solved during the kneading cycle of the bread machine. All you have to do is balance the amount of flour by adding a teaspoon of water – at a time, not only one – until everything looks normal.
Naturally, we all know how a loaf of bread is supposed to look like. But there might be times when you’ll notice that the loaf your bread machine has made is shaped like a mushroom. Well, you bought a bread-making machine, not some sort of bread-mushroom hybrid machine.
To make that mushroom shape be something of the past, you have to be sure that, when you dissolve the yeast, the water you use is not too warm. As we mentioned earlier, liquids should have a temperature of around 80 degrees F.
But this can also be caused by a dough that’s too wet. In case of too dry dough, all you had to do was to add some teaspoons of water – in this case, you have to balance the ingredients by adding one or two tablespoons of flour during the kneading cycle.
Doughy Center of the Bread
This can be the result of two human errors and one error related to the bread machine itself. If you catch your bread having a doughy center, the first thing you should do the next time you make some bread is to decrease the amount of liquid and check the yeast activity from time to time.
As we have mentioned, the ingredients’ value must follow the recipe closely – as drifting just a bit away from the recommended amounts can lead to bad-looking loaves of bread or even some that cannot be eaten.
Still, if you know you’ve followed the recipe properly and the doughy center still appears, then you should consider that the bread machine might be malfunctioning. Naturally, the first thing to grab on to is the users’ manual and see what can cause this – and then, if the problem persists, you might have to take the machine to a service and get the problem solved.
Bread Raw on Top
Sometimes, bread can come out of the bread machine presenting an open texture, being raw on top or even collapsing – just like with the soufflés!
This is usually caused by the presence of too much yeast – but worry not, all you have to do is just a little adjustment of the yeast amount downward by 1/8 to ¼ teaspoon.
Also, the collapse, rawness and open texture can be caused by too much liquid or too little flour. Usually, adding one or two tablespoons of flour solves this problem and you will be welcomed by a nice, good-looking bread as soon as the baking cycle ends.
These have been only a few – but some essential – problems you may face while getting the hang of a bread machine. As we said before, experience has a great value, but it’s better to be informed beforehand and get your bread baked with an amazing look and taste!