Helpful baking Tips
Have you experienced challenges with the bake of your bread?
Has your bread not risen at all or risen too much?
Follow below on how you can easily make sure your bread is made to the shape and texture of how you would like it – delicious and tasty.
Select your bread-baking challenge below and get the solutions
Bread did not rise at all
• Make sure you added the yeast.
• Only use fresh, not old, ingredients.
• Check if you installed the kneading blade correctly.
Bread did not rise well
• Measure ingredients precisely according to the recipe.
• Only use fresh, not old, ingredients.
• Check the room temperature – it should not be too low.
Bread rose too much
• Measure ingredients precisely according to the recipe.
• Make sure you did not add too much yeast.
Bread did not rise at all
Please check
- Did you add / use dry yeast (not baking powder)?
- Are your ingredients fresh or have they expired?
- Did you store the ingredients properly (sealed tight, keep in fridge)?
When flour is old, the gluten will deteriorate, and the dough will not rise as well. If the dry yeast is old or not stored properly, the yeast may no longer be active. So make sure the ingredients are stored properly at all time – in tightly sealed containers or stored in the fridge.
*Using fresh yeast is not recommended for a bread maker.
We recommend to use dry yeast.
No old ingredients
Seal tight and keep in fridge
* Use dry yeast (not baking powder)
Bread did not bake
Please check
- Did you attach the kneading blade?
- Was the kneading blade installed properly?
☆ Please note:
If there is any dough left on the shaft of the blade, the wings may easily come off or remain in the bread – meaning the bread will not bake as it should.
☆If the problem persists, please have your bread maker inspected.
Simply contact customer service or the shop where you bought the product.
Bread did not rise well
Bread baked using yeast can be tricky, which is why it is important to follow the recipe perfectly.
Follow the correct order of adding ingredients:
1. Dry yeast
Place first and keep away from the kneading blade and mounting shaft
2. Flour
Cover the dry yeast
3. Butter, Sugar, Salt
Place on the top of the flour
4. Liquid
Make sure you precisely measure the ingredients
- Use the supplied measuring spoon or cup and do not heap or reduce the amount of the ingredients.
- For highest accuracy, it is best to use a digital scale to measure the flour.
Measuring spoon (dry yeast, salt, sugar)
Scale (flour)
Sourdough cup (Water)
• Did you follow the recipe precisely?
• Did you add/use dry yeast (not baking powder)?
• Are your ingredients fresh or have they expired?
• Did you store the ingredients properly (sealed tight, kept in fridge)?
• Does the water have the right temperature?
When flour is old, the gluten will deteriorate, and the dough will not rise as well. If the dry yeast is old or not stored properly, the yeast may no longer be active. So make sure the ingredients are stored properly at all time – in tightly sealed containers or stored in the fridge.
*Using fresh yeast is not recommended for a bread maker.
We recommend to use dry yeast.
* Use dry yeast (not baking powder)
Check that you have just the right water temperature:
If the room temperature is too low, the fermentation process takes longer and your bread will not rise well. In this case, you should use tepid water, which means it is warm to the touch.
When the room temperature is low use a tepid water.
Bread is too dense and heavy
Please check
- Did you follow the bread maker’s instructions and add the ingredients in the right order?
Also important when it comes to baking bread is making sure the ingredients are added in the correct order. First, add the dry yeast¹, keeping it away from the kneading blade and mounting shaft. Then add the flour, covering the yeast. And, finally, add the liquid and salt, along any other ingredients like butter or sugar, on top.
¹ For YR2550 and YR2540, use the yeast dispenser.
④ Liquid
③ Butter, Sugar, Salt
② Flour
① Dry Yeast
Helpful tips:
- Cut any extra ingredients (e.g. raisins, nuts) into small pieces first.
- Cut butter into 1–2 cm cubes.
Bread rose too much
Please check
- Did you follow the recipe precisely?
- Did you add the right amount of ingredients?
The balance in the amount of dry yeast, flour and water is important when baking bread. Which is why it is important to follow the recipe perfectly.
Make sure you precisely measure the ingredients
- Use the supplied measuring spoon or cup and do not heap or reduce the amount of the ingredients.
- For highest accuracy, it is best to use a digital scale to measure the flour.
Measuring spoon (dry yeast, salt, sugar)
Scale (flour)
Sourdough cup (Water)
Hint:
- If it still rises too much, reduce the amount of dry yeast or sugar, by about a quarter or half.
- And check that the extra ingredients you add are rather dry and do not have excess water.
What to do if your bread is stuck in the pan
There are a few tricks to removing your bread from the pan*. You can place a towel on the countertop and tap the pan firmly against it.
Put the pan back in the bread maker, set the program, and wait for 5 to 10 minutes – the steam makes it easier to remove the bread.
Now turn the bread pan upside down and shake it strongly several times while keeping the handle to the side.
Once you have removed the bread, make sure the kneading blade is not stuck in the bottom of the bread.
Please note:
*Please do not use any utensils or a wet cloth when removing the bread from the pan
**When you use the “French” programme (programme 11 with the YR2550/YR2540/R2530 models or programme 9 with the B2510 model), the crust of the bread may become soft, as the bread is steamed to make it easier to remove.
Why gluten is important
Gluten is naturally found in many grains and serves as a binder, holding your bread together and giving the bread its special elastic structure. A major component of gluten is gliadin, which gliadin serves as an adhesive to connect the gluten and starch. When gluten/gliadin are mixed with water, they are supplemented and strengthened – forming a complicated structure, called a gluten matrix, which is essential for breadmaking.
How fermentation works
Fermentation is what allows the bread to rise. It is based on yeast, which uses the glucose (sugar) contained in starch and the ingredient sugar as food to produce alcohol and carbon dioxide gas, when mixed with the right temperature of water. Together, the alcohol and gas generate air bubbles, allowing the complicated gluten structure, called a gluten matrix, to continually expand.
The yeast is not active at first. Sugar act as “food” to activating the yeast.
*Dry yeast, which is stored in a cool and dark place, is highly recommended because it can be stored for longer than fresh yeast.