Manual Lakeland 16147 (page 18 of 21) (English)

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Problem Possible Cause Solution

2. Flat loaf, no rising. •Yeast omitted

•Yeast too old.

•Liquid too hot.

•Too much salt added or

salt came into contact with

yeast.

•Delay start used – yeast

became wet before bread

making commenced.

•Assemble ingredients as

listed in recipe.

•Check use by date on

packet.

•Use liquid at correct

temperature for

programme.

•Use amount recommended

and keep separate from

each other.

•Add ingredients in correct

order making sure yeast

cannot come into contact

with the liquid.

3. Top inﬂated – mushroom

like in appearance.

•Too much yeast.

•Too much sugar.

•Too much ﬂour.

•Not enough salt.

•Warm, humid weather.

•Reduce yeast by ¼ tsp.

•Reduce sugar by 1 tsp.

•Reduce ﬂour by 6 – 8 tsp.

•Use amount of salt

recommended in recipe.

•Reduce liquid by 15ml,

3tsp and yeast by ¼ tsp.

4. Top and sides cave in. •Too much liquid.

•Too much yeast.

•High humidity and warm

weather may have caused

the dough to rise too

much.

•Reduce liquid by 15ml,

3tsp next time or add a

little extra ﬂour.

•Use amount recommended

in recipe or try a quicker

programme next time.

•Chill the water or add milk

straight from the fridge.

5. Gnarled and knotted top

– not smooth.

•Not enough liquid.

•Too much ﬂour.

•Increase liquid by

15ml, 3tsp.

•Measure ﬂour accurately.

Problem Possible Cause Solution

6. Collapsed while baking. •Bread Maker may have

been placed in a draught

or may have been knocked

during rising.

•Exceeding capacity of

bread pan.

•Not enough salt used or

omitted.

•Too much yeast.

•Warm, humid weather.

•Reposition bread maker.

•Do not use more

ingredients than

recommended.

•Use correct amount of salt.

•Measure yeast carefully.

•Reduce liquid by 15ml, 3tsp

and reduce yeast by ¼ tsp.

7. Loaves uneven and shorter

at one end.

•Dough too dry •Increase liquid by 15ml, 3tsp.

Bread texture

8. Heavy dense texture. •Too much ﬂour.

•Not enough yeast.

•Not enough sugar.

•Measure accurately.

9. Open, course and holey

texture.

•Salt omitted.

•Too much yeast.

•Too much liquid.

•Assemble ingredients as

listed in the recipe.

•Measure yeast accurately.

•Reduce liquid by 15ml, 3 tsp.

10. Centre of loaf is raw,

not baked enough.

•Too much liquid.

•Power cut during

operation.

•Quantities too large for

machine.

•Reduce liquid by

15ml, 3tsp.

•If power cut lasts for more

than 10 minutes you will

need to remove the

unbaked ingredients from

the bread pan and start

again with fresh

ingredients.

•Only use maximum

quantities allowed.

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Lakeland 16147 Manual

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