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Question 19
Is it important for ingredients to be at room temperature before
adding them to the baking pan?
Yes, even when the delay timer is being used. (Water must be between 21
o
C
and 28
o
C).
Question 20
Why do the loaves vary in height and weight? The whole
wheat/wholewheat breads are always shorter. Am I doing
something wrong?
No. it is normal for Whole Wheat and Wholemeal breads to be shorter and
denser than Basic or French breads. Whoel Wheat annd Wholemeal flour are
heavier than white bread flour therefore they don't rise as much during the
bread making process. This is alos true for bread containing fruit, nuts oats
and bran.
Question 21
Can I premix the yeast with water?
No, the yeast must be kept dry and put into the baking pan last, above the
flour, this is especially important when the delay timer is being used.
Question 22
Why is there a large hold in the base of the bread?
This hole has been created by the kneading blade. Sometimes this hole is
larger than normal. This is because the dough has rested to the side of the
blade after the second kneading cycle - normal with bread makers. You
could position the dough evently in the base of the pan.
Troubleshooting
