Why does the crust fall on bread in a bread machine. Typical problems with bread machines and their solutions

There are the following main reasons:
1. Increased increase in dough volume, high yeast content.
2. Increased moisture content in the dough piece, non-observance of the flour/liquid balance.
3. Incorrect selection of the baking program, the time of the first or second proofing, depending on the type of dough. This factor is called "the dough has risen"
4. Increased temperature inside the x / oven during dough proofing.
Let's take a closer look at these reasons.
1. Increased increase in the volume of the dough piece.

The following factors contribute to the increased increase in the dough piece:
1. Basic: When kneading the dough, too much yeast was added, more than what is required by the bookmark standards.
2. When kneading the dough, a larger amount of sugar is included than is provided for by the standards of the bookmark and is necessary for the dough to rise. Excess sugar greatly affects the action of yeast.
3. When kneading the dough, no salt was added, or it was added in a smaller amount. The salt controls the rise of the dough and prevents it from rising too high.
4. The dough was kneaded in too hot weather, or at a high temperature in the kitchen. Here, the temperature of the room was superimposed on the temperature of heating the bread machine during kneading and proving the dough. At a room temperature above 27 * C, the products are placed in a bucket from the refrigerator.
5. When kneading dough, the bread machine was loaded with products that were too warm in advance (water, milk, butter, hot mashed potatoes, etc.), which was superimposed on the heating temperature of the bread machine during dough kneading and proofing. The overall temperature was higher than the proofing temperature.
6. Excessive proofing time before baking than required for this dough recipe. The bread maker cannot independently visually control the second proofing of the dough piece before baking in terms of time and degree of readiness.

2. Increased moisture content in the dough piece.

The following factors contribute to the increased moisture content in the dough piece:
1. Basic: Too much liquid was added when kneading the dough. Liquid is a collection of water, juice, eggs, and other liquid products such as cottage cheese, mashed potatoes, and others.
2. When kneading, too much cheese was added to the dough, which melted when the bread machine was heated and added excess liquid.
3. Too much humidity and warm weather, as well as high temperatures in the kitchen and outside. By increasing the ambient temperature and heating the bread machine during dough kneading, it makes the dough more liquid and softer than required by the rules of the kolobok.
4. When kneading, grains, bran, dried fruits, raisins, soaked the day before in liquid, were added to the dough, which gave an additional amount of moisture.
5. When kneading, more fruits and vegetables, cut coarsely or on a grater, were added to the dough than required to form a kolobok, and these products were added at the very beginning of the dough kneading, and were ground to a fine state with a kneading knife.
6. When kneading dough, too much food was added and the bread maker could not knead the dough. There was not enough space for the dough piece, the kneading blade could not cope with the kneading of a large number of products.
7. When kneading, too much butter, butter in pieces, fatty foods, which are also liquid, were put into the dough. From heating the bread machine during kneading, solid fats become soft and give excess moisture to the dough.
8. When kneading the dough, low-quality flour ground from sprouted or frost grain was laid. Therefore, flour and bread contain a lot of water-soluble substances, a large amount of starch, and due to hydrolysis, bread contains a lot of water. When kneading the dough, high-moisture flour was used.

3. Incorrect selection of the baking program, increased dough proofing time.
If in the first two cases, the dough smells of yeast and the crumb is very moist or wet, then in this case the crumb is baked, the bread is porous and tasty, and the dome of the bread has fallen down, and sometimes there is an influx of dough on the bucket along the edges. And there may be a slight aftertaste and / or smell of sourdough.
The reason is the wrong selection of the bread baking program or the dough has stood during proofing.

1. Incorrect selection of the baking program. For example, wheat dough should rise for a certain time, enough to double the dough, but if the dough is in the x / oven for a much longer time, it has already risen, but continues to rise - at some stage it falls sharply, i.e. it has stopped and lost its strength, peroxide.
The same cases can occur with wheat-rye and rye bread, when the time allotted for proofing by the bread machine program does not correspond to the actual time, the requirements of the dough itself.
2. Ambient temperature, room. When proofing the dough, one should pay attention to the conditions under which the dough is proofed. The optimum ambient temperature should be at the level of 26-28*C. At the same time, you need to pay attention to the temperature inside the dough, if it rises, then the dough will grow faster and at some point it may settle and lose its shape. This is an important point: the correspondence of the proofing time of the dough (up to doubling) and the proofing temperature (26-28 * C).

4. Increased temperature inside the x / oven during dough proofing.

Many bread makers sin with this quality, the temperature inside the bucket during the proofing of the dough reaches 35-40 * C - which is very undesirable for the dough. This speeds up the process of raising the dough, and very high, sometimes to the very top of the bucket, but it has a bad effect on the quality of bread when baking or ready-made.
It is optimal that the temperature of the dough proofing passes at T * 25-28 and no more!
At the same time, it is optimal for the test piece to increase by about 2-2.5 times - and no more !!!
When the fermentation temperature rises above 25 degrees, the properties of the dough deteriorate significantly. In simple terms, the dough liquefies, retains its shape worse, gluten is noticeably weakened. And even worse, fermentation in a bread machine affects the dough, where fermentation is accompanied by heating to 40 degrees.
If the dough liquefies, it is difficult for it to keep its shape, and sometimes it settles during proofing or during baking.

There are the following main reasons:
1. Increased increase in dough volume, high yeast content.
2. Increased moisture content in the dough piece, non-observance of the flour/liquid balance.
3. Incorrect selection of the baking program, the time of the first or second proofing, depending on the type of dough. This factor is called "the dough has risen"
4. Increased temperature inside the x / oven during dough proofing.
Let's take a closer look at these reasons.
1. Increased increase in the volume of the dough piece.

The following factors contribute to the increased increase in the dough piece:
1. Basic: When kneading the dough, too much yeast was added, more than what is required by the bookmark standards.
2. When kneading the dough, a larger amount of sugar is included than is provided for by the standards of the bookmark and is necessary for the dough to rise. Excess sugar greatly affects the action of yeast.
3. When kneading the dough, no salt was added, or it was added in a smaller amount. The salt controls the rise of the dough and prevents it from rising too high.
4. The dough was kneaded in too hot weather, or at a high temperature in the kitchen. Here, the temperature of the room was superimposed on the temperature of heating the bread machine during kneading and proving the dough. At a room temperature above 27 * C, the products are placed in a bucket from the refrigerator.
5. When kneading dough, the bread machine was loaded with products that were too warm in advance (water, milk, butter, hot mashed potatoes, etc.), which was superimposed on the heating temperature of the bread machine during dough kneading and proofing. The overall temperature was higher than the proofing temperature.
6. Excessive proofing time before baking than required for this dough recipe. The bread maker cannot independently visually control the second proofing of the dough piece before baking in terms of time and degree of readiness.

2. Increased moisture content in the dough piece.

The following factors contribute to the increased moisture content in the dough piece:
1. Basic: Too much liquid was added when kneading the dough. Liquid is a collection of water, juice, eggs, and other liquid products such as cottage cheese, mashed potatoes, and others.
2. When kneading, too much cheese was added to the dough, which melted when the bread machine was heated and added excess liquid.
3. Too much humidity and warm weather, as well as high temperatures in the kitchen and outside. By increasing the ambient temperature and heating the bread machine during dough kneading, it makes the dough more liquid and softer than required by the rules of the kolobok.
4. When kneading, grains, bran, dried fruits, raisins, soaked the day before in liquid, were added to the dough, which gave an additional amount of moisture.
5. When kneading, more fruits and vegetables, cut coarsely or on a grater, were added to the dough than required to form a kolobok, and these products were added at the very beginning of the dough kneading, and were ground to a fine state with a kneading knife.
6. When kneading dough, too much food was added and the bread maker could not knead the dough. There was not enough space for the dough piece, the kneading blade could not cope with the kneading of a large number of products.
7. When kneading, too much butter, butter in pieces, fatty foods, which are also liquid, were put into the dough. From heating the bread machine during kneading, solid fats become soft and give excess moisture to the dough.
8. When kneading the dough, low-quality flour ground from sprouted or frost grain was laid. Therefore, flour and bread contain a lot of water-soluble substances, a large amount of starch, and due to hydrolysis, bread contains a lot of water. When kneading the dough, high-moisture flour was used.

3. Incorrect selection of the baking program, increased dough proofing time.
If in the first two cases, the dough smells of yeast and the crumb is very moist or wet, then in this case the crumb is baked, the bread is porous and tasty, and the dome of the bread has fallen down, and sometimes there is an influx of dough on the bucket along the edges. And there may be a slight aftertaste and / or smell of sourdough.
The reason is the wrong selection of the bread baking program or the dough has stood during proofing.

1. Incorrect selection of the baking program. For example, wheat dough should rise for a certain time, enough to double the dough, but if the dough is in the x / oven for a much longer time, it has already risen, but continues to rise - at some stage it falls sharply, i.e. it has stopped and lost its strength, peroxide.
The same cases can occur with wheat-rye and rye bread, when the time allotted for proofing by the bread machine program does not correspond to the actual time, the requirements of the dough itself.
2. Ambient temperature, room. When proofing the dough, one should pay attention to the conditions under which the dough is proofed. The optimum ambient temperature should be at the level of 26-28*C. At the same time, you need to pay attention to the temperature inside the dough, if it rises, then the dough will grow faster and at some point it may settle and lose its shape. This is an important point: the correspondence of the proofing time of the dough (up to doubling) and the proofing temperature (26-28 * C).

4. Increased temperature inside the x / oven during dough proofing.

Many bread makers sin with this quality, the temperature inside the bucket during the proofing of the dough reaches 35-40 * C - which is very undesirable for the dough. This speeds up the process of raising the dough, and very high, sometimes to the very top of the bucket, but it has a bad effect on the quality of bread when baking or ready-made.
It is optimal that the temperature of the dough proofing passes at T * 25-28 and no more!
At the same time, it is optimal for the test piece to increase by about 2-2.5 times - and no more !!!
When the fermentation temperature rises above 25 degrees, the properties of the dough deteriorate significantly. In simple terms, the dough liquefies, retains its shape worse, gluten is noticeably weakened. And even worse, fermentation in a bread machine affects the dough, where fermentation is accompanied by heating to 40 degrees.
If the dough liquefies, it is difficult for it to keep its shape, and sometimes it settles during proofing or during baking.

Perfect bread in a bread machine July 20th, 2013

I already tell you a little about my new bread machine. Now, the more I bake, the more I am surprised. Not a bread maker ... but for myself. And why was I so stubborn before? I do not need - and that's it! Now I just don't understand how to live without it.

It's great when there is a good bakery a stone's throw away and you are sure that it is really good. And when is she not? In such a situation, a bread maker simply must be! Remember the proverb? Lunch is bad if there is no bread. I can limit the use of bread, but it is somehow difficult to imagine my life without it. I am very sensitive to bread, and no matter how varied the food on my table is, no matter how strict dietary rules I adhere to, good bread should always be!

And it all started with bread, which Yulia showed in her magazine. He impressed me so much that after testing the recipes from the booklet for the bread machine and Kitaeva's book, I baked it without hesitation. He was just great! Moreover, she baked it both with fresh yeast and with dry yeast. My bread maker bakes bread in 2 sizes - 750g and 1000g. I always bake a smaller volume. Haven't tried the big one yet. So: this bread has risen by 750 g so that there would simply be nowhere for a large loaf to rise - that is, to the maximum! The crumb is airy and porous! The crust is crispy. After him, I didn’t even want to try baking any other bread. So I started experimenting with it and came up with my perfect recipe.

The first thing that interested me was: why does bread rise so unrealistically steep? I began to ask the owners of other bread machines about the modes, and it turned out that the Philips HD 9046 bread machine, instead of 2 punches and 2 dough rises, makes 3. In time, the whole process seems to take the same amount - 4 hours, baking about 1 hour (maybe a little less To be honest, I don't remember). But this repeated kneading, apparently, allows the dough to fit better and faster. The temperature may be slightly higher when kneading and raising the dough. This also affects. Hence, apparently, the problems with bread from some mixtures: they "re-ferment" and during baking their top falls off.

I began to observe the baking process. After the second warm-up and the second lift, his form is perfect! It seems: well, why the third time? After the third kneading of the dough, the “smoothness” is broken, the surface becomes loose, but an excellent rise appears, which, surprisingly, does not fall off.

I wanted to understand how the amount of ingredients affects the rise. To find out, I started experimenting. Once I increased the amount of flour by 10 g - the rise is almost the same, maybe a little less. Another time, I reduced the amount of yeast and slightly reduced the liquid component - the rise also changed slightly. In general, I really liked that in the end you can get by with less yeast.

There was another experience. The Philips bread maker has only 3 baking modes for white bread: normal (4 hours), quick (2.50) and express baking (about an hour). I decided that since the bread rises so well, the fast mode will probably be enough for him. and didn't make a mistake. The end result is the perfect bread. Both breads are undeniably good, but... I liked the one that was baked in the standard mode more, despite the ugliness (friability) of the top - very airy, and therefore even tastier.

Well, now the recipe itself. I tried to adjust the composition in such a way that those who do not have scales can only use the containers that come with the bread machine (measuring cup and double-sided measuring spoon - tablespoon and tea). Although I find it much more convenient to use scales.

2 tbsp vegetable oil (20 g)
1.5 tsp dry instant yeast (in my HP I tried to limit myself to one with the top, it turns out no worse, but for other HP I still recommend a standard amount)
2 tbsp granulated sugar
1 tsp salt
2 full + 1/3 cups wheat flour (360 g)
1/3 cup whole grain flour (50 g)
5 tbsp wheat bran (30 g)
2 tbsp Siberian fiber (10 g)
5 tbsp flaxseed (30 g, I like to mix with white)
handful pumpkin seeds (optional)
260 g water

Load the ingredients in accordance with the instructions: first wet ingredients, water and vegetable oil are placed in the Philips HP, then dry ones, and so that the yeast does NOT come into contact with water and salt (I pour salt on top of the flour in one direction, sugar and sugar in the other yeast). Lastly, add the flax seeds washed with hot water. Turn on white bread baking mode and enjoy your free time!

Well, now the details in the details and photos.

It is more convenient for me to sift the flour onto a flexible cutting sheet (I sift with a Kenwood kitchen machine) and then pour it into the bucket of the bread machine. From the bowls I always wake up past everything.

At the beginning of kneading, the dough may seem dry, but as soon as the machine kneads it to the end and it warms up, it will become noticeably wetter.

This is what fiber looks like. I store flax seeds in containers - very convenient)

Bread in the 2nd stage of the rise of the main program (flat top) and after the third punching, the last rise before baking. Videale can be baked after the second. You can try to set up your individual mode with two push-ups.

More bread on the third rise. And just before baking.

This is how the finished 750-gram bread looks like, baked in the standard four-hour (1st) mode. Those. kilogram would just rest against the lid. I have good yeast from a large package, bought once in a bread shop at VDNKh.

Bread in fast (2nd) mode. Smooth top and a little lower. The first photo in the section - it is he.

Use not active dry yeast, but instant (they are also instant or instant).
I took 8 g fresh, next time I'll try even less, 6. Fresh yeast should be diluted in part of the water and poured into the rest of the water with oil in a bucket at the beginning.

And one more tip: let the bread stand for a while in the warm-up mode, then the bottom of the crust will become slightly softer and when the bread is taken out of the bucket, the knife will remain in place. If, nevertheless, he remained in the bread (this usually happens when the crust is dense), there is a special device to extract it - such a hook.

The last loaf, by the way, was made in the main mode with 1 measured tsp. yeast (with top, the scales ranged between 2-3 grams).

The toast with this bread is insanely delicious! On the first day we always eat bread like this, and from the second day we put it in toast.

At first glance, it seems like a simple matter. I added all the products to the bucket, pressed the "Start" button and after 3 hours the baking is ready. But the housewives have a question: why bread does not work in the bread machine (underbaked bread comes out), what mistakes can be and how to fix them. I will understand using the example of one comment that was left on my blog.

Frequently asked questions about baking bread in a bread machine

Good evening, Olga! Today I baked bread for the first time. My daughter gave me a Redmond bread maker. Programs for 500, 750 and 1000 gr. I took the recipe for 560 grams of flour, I chose the mode for a weight of 1000. The bread did not work out. At first the dough turned out to be very liquid, I had to throw off the program, add flour and start over. When kneading, the dough rose with a cone and stuck with the top to the wall of the bucket, so I sprinkled flour several times on the walls of the container. The bread did not rise and was heavy. What did you do wrong?

Why bread does not rise in a bread machine, how to bake perfect bread, what are the typical problems with bread machines. I will answer these questions later in the article. I will describe all the reasons that I have encountered for 8 years. Here I will share exclusively my experience of trial and error, as well as proven ways to solve them.

Ingredients for regular white bread in a bread machine

• wheat flour
• dry yeast
• vegetable oil
• sugar

Only 6 ingredients are needed to bake regular white bread in a bread machine. Knowing all the subtleties described below, you will definitely succeed. The energy value of such bread is 233 kcal per 100 g.

Nutritional value per 100 g:

1. Calories: 233
2. Proteins: 6
3. Fats 3
4. Carbohydrates: 47

How to choose yeast for baking bread in a bread machine

I use dry yeast. I buy them in advance and store them with spices. Be sure to check the expiration date in the store, looking for a pack as fresh as possible. She is at the very end of the row with yeast, in the depths.

If the pack has already been opened, then I tightly wrap the remnants at the place of the cut of the pack and fasten it with an ordinary paper clip, store it in the refrigerator until the next baking (but not more than 5 days). Over time, an open pack of dry yeast loses its activity, and the bread may not rise.

I do not recommend buying a large pack of 100 g, despite the fact that it is much cheaper. I take packs of 7 g or 12 g. They are enough for 2-3 loaves. Yeast is not a pricing component in this recipe, and bread baking directly depends on its activity. I buy a large pack of dry yeast only when I bake.

Unfortunately, I have no experience in baking with ordinary yeast, but I will probably soon check their effect. She baked white and rye bread on rye sourdough. It turns out tasty, more useful, but much longer in time. I will share this experience in future recipes.

What liquid to use to form bread

Here are a few combinations I've experimented with:

1. water in full;
2. water + milk in equal proportions;
3. on pure milk;
4. milk + 1 egg;
5. water + 1 egg;
6. kefir + water;
7. water + sour cream.

I must say right away that when adding kefir and sour cream to the dough, the taste of the finished bread was a little sour. So I settled on the first 5 options. Most of the time it's just water. If you want a whiter crumb or baking similar to baking, then add water with milk and no more than 1 egg.

Calculating weight is very easy. For example, the recipe indicates 350 g of liquid, then the weight of 1 egg, milk and water in total should be exactly 350 g. We weigh everything in 1 container. It is better to beat the egg with a fork first, then with the rest of the liquid. And only then we add this homogeneous mixture to the bucket for the bread machine.

Optimum fluid temperature

The baking liquid should not be cold. Take either at room temperature or slightly warm. I often heat 350 ml of water (for 1 loaf) in the microwave at 600 watts - 1-1.5 minutes.

If the water is undercooled, it's not as bad as if you add too hot. In this case, the yeast will react earlier than expected and the bread will not bake. Take either at room temperature or slightly warm. It is possible to dilute ordinary water with a small amount of boiling water.

If you use a mixture with an egg as a liquid, then you definitely should not heat it in the microwave. If it is from the refrigerator, then heat the liquid a little more so that the total temperature of the egg, milk and water is slightly higher than room temperature.

What kind of flour to use for baking bread

I bake with ordinary wheat flour of the highest grade. Sometimes I mix it with whole grains, or add 1 variety. To enrich bread with fiber, I use bran up to 50 g per loaf. Sometimes I bake rye bread. Experimented with rice, corn flour, oatmeal, buckwheat and bread mixtures. For every day, I chose a proven recipe for white bread in a bread machine.

The main thing in baking bread in a bread machine is to take flour with minimal moisture and be sure to sift it. This parameter is difficult to check at home, so you have to adjust the recipe during the baking process. There is nothing complicated here:

• If the gingerbread man in the bucket mixes tightly, then flour with the lowest moisture content - add 1 teaspoon of water until the dough is optimal. We wait about a minute and look at the dough. If necessary, add more liquid, but a little bit. The mixer needs time to make the dough homogeneous.
• And vice versa, if the dough constantly sticks to the walls of the bucket, then add 1 tsp. flour waiting for 1-2 minutes. Again we look at the bun and its consistency. From experience I will say, first I add 1 tsp. flour, and after 30 seconds - 1 tsp. vegetable oil in the place where the dough sticks to the bucket. This saves the dough from excess flour. If you overdo it with flour, then the dough will be tight and will not be able to fully rise and bake.

How to add flour to dough

Flour must be sifted - this is the key to lush bread in a bread machine. By enriching the flour with oxygen, you increase your chances of success several times over. You can sift with anything that is in the house. I used several options for kitchen utensils:

• Strainer for tea. Better with a large mesh and with a handle.
• Regular round sieve. My grandmother had this device. It requires a large area, or bowls with a large diameter.
• Corolla. With a regular hand whisk, fluff the required amount of flour for bread for 1-2 minutes. Visually, you will see how the structure of the flour changes and it is enriched with oxygen.
• Mechanical mug-sieve. Cup-sieve. It is either metal or plastic. Now I use a mechanical sieve with two lids from Tescoma for flour. I tried many and settled on this option, I am very pleased with the assembly and performance. And the presence of two lids allows you to leave part of the flour inside until the next time, or for cooking other dishes.

Kitchen appliances for baking bread

• Electronic balance. I don't use the cup that comes with the flour weighing kit. I checked the scales, it does not always measure the exact amount of flour. Hence there are gaps with baking and bread does not work. The weight of all ingredients must be accurate.
• Measuring spoon. It comes with the kit and allows you to measure salt, sugar and yeast without a slide, just the right amount. Don't neglect them. It is better not to use an ordinary teaspoon, especially for yeast. They need measurement accuracy. Otherwise, the bread will not rise or there will be an unpleasant yeasty smell instead of fragrant and the top of the cake will fall off.

As you may have guessed, buying a bread maker does not replace human intervention in this process. For tasty and lush baking, you need a hostess, equipped with the subtleties and secrets of successful baking. If you follow all the tips and a little practice, you will succeed. Now it takes me no more than 10-15 minutes to prepare the dough to add to the bucket. At the same time, I have time to weigh everything, heat it up and follow the formation of a bun in a bucket at the 1st stage of kneading.

Bread does not rise in the bread machine: reasons

Once again I will repeat the main points of baking bread for each ingredient:

• Flour. Be sure to sift and weigh on an electronic scale.
• Salt, sugar, dry yeast. Measure with the measuring spoon supplied with the bread machine.
• Liquid (water, milk). Weigh on a scale and warm to a temperature slightly above room temperature.

Write any questions, if any. If necessary, I will supplement the article with new secrets of baking. Well, the main advice: start making bread in a good mood, with bright and positive thoughts. So every housewife brings and increases well-being in her home. Tasty and lush bread to you, dear readers of the blog "".

A good housewife sooner or later thinks that homemade bread is much better than store-bought. Simultaneously with these thoughts, there is a desire to purchase a bread machine. I must say that today this gadget is definitely in trend. Why is that? Because it is convenient, tasty and interesting! But sometimes there are difficulties. For example, why didn't the bread rise in the bread machine? Whose fault is it: the hostess or the kitchen appliance? Let's try to figure out the problem.

In your house and the walls will help

The principle from the old proverb is quite suitable for interpreting the situation with a bread machine. Store-bought bread will seem like just a cracker without taste and smell, when compared with a homemade bun. But bread is a universal product that almost all people love to one degree or another. Few people can resist the aromas of fresh baked goods, so there is still a queue for warm loaves. By the way, this is a great marketing ploy - to make a mini-bakery at the store. Shoppers will stroll along the mall, sniffing at buns and muffins. There is almost a 100% chance that they end up buying a couple of crispy items. Therefore, it is good to have a bread machine at home, with which you can please homemade pastries when such a desire arises. Making bread in a bread machine is amazingly easy, so the young housewife will not need virtuoso knowledge in cooking. It is enough to study the instructions and choose a couple of recipes.

Rationality of the decision

Do not worry about the fact that the gadget does not have enough space. The shape of the bread maker is comparable to a microwave oven and easily fits in any kitchen. Technically, the stove does not require any physical effort from the owner and does an excellent job of preparing a bun. The culinary specialist only needs to control the process and accurately implement the recipe for delicious bread in a bread machine.

In a huge assortment of breads, there are no restrictions. Therefore, you can with equal success bake a lush bun with raisins or cinnamon, or limit yourself to something so suitable for dieters. In fact, with the help of a bread machine, you can travel the world, meeting the dawn with a French baguette, and in the evening eating an Italian flatbread.

More expensive models of bread machines are designed for baking bread with the addition of seeds, berries, fruits and seasonings. By the way, bread with paprika can completely replace an independent dish for a Russian person, because of the bright taste.

Reason for upset

Of course, it is very disappointing to find that the bread falls in the bread machine. Why is it so? What is the owner doing wrong? Maybe the whole point is that a person has a "heavy hand"? By the way, inexperienced cooks often explain their mistakes with this. But in fact, the essence of the miss is in a frivolous attitude and haste.

It turns out that in a bread machine - this is not the whole secret of success. A lot depends on the chef too. Including his attitude, which sometimes the dough really "feels". If the bread does not come out fluffy, then it may be the quality of the yeast or their direct presence. It doesn't hurt to check their expiration date. Next, you need to check the sugar, which, by the way, activates the action of the yeast. The proportion is also important - a teaspoon of sugar will speed up the action, and busting, on the contrary, will slow it down. Logically, there shouldn't be too much salt. And you can’t mix the latter with yeast, since the yeast will not raise the dough.

It's all about mode

Here is the hostess in the kitchen and thinks why the bread did not rise in the bread machine? If it's not the ingredients, then what to think? It is worth checking the settings of the gadget. The dough may well remain flattened if a different mode was turned on. - a time-consuming process, so you don’t have to wait for lush bread in 5 minutes. Beginners in cooking often confuse modes. And it’s true, because a bread machine can bake both a pie and a simple donut or cottage cheese cake, so how can all these processes fit into one mode?

While setting up the oven, check the quality of the selected flour, as well as its compliance with the recipe. Remember that without it it is more difficult to rise, and bran flour will not indulge at all with splendor. But flour with gluten gives a literally spherical effect.

Another possible factor is the lack of water. After all, the dough should be elastic, and if it is dry, then the output will be a stale bun.

What if it's overkill?

It also happens that the bread is too lush. In general, this is not so offensive, but still not the way it should be. What could be the reason? Firstly, maybe let down the yeast for baking bread. Secondly, there may still be too much sugar, which has activated the action of the yeast. Thirdly, excess water can cause excessive splendor. And fourthly, the temperature in the kitchen is to blame; the higher it is, the higher the dough.

In total, the question of why the bread did not rise in the bread machine can be put on a par with the opposite (about the reason for excessive splendor) and answered in such a way that the reason is the non-compliance with the proportions of the recipe.

If the dough did not rise at all, then probably the reason is the delay in the yeast. It could also be that the yeast was "killed" by ingredients that were too hot.

Why did it turn out raw bun?

If you are baking bread in a bread machine for the first time, simple recipes should remain a priority. Then, when the culinary specialist fills his hand, he will be able to experiment and delight his family with delicious buns and breads. Even at the initial stages, difficulties can arise. For example, bread will look beautiful, but inside or on top it will be raw. This is the most common problem that occurs due to too much water or too many ingredients. In the latter case, the gadget simply will not cope with the test. By the way, a similar problem occurs when using too large additives.

Fatty dough will not be baked, so mixing a lot of eggs, fat, grains, nuts and milk is not the best choice. In the process of cooking, the lid of the gadget should fit snugly, and the oven itself should be in a room with room temperature. Also, the cause may be too dense flour.

Problems and problems

In any case, it will be better than purchased homemade bread in a bread machine. Simple recipes are focused more on the result, and not on the spectacular presentation, so it’s not so easy to make a mistake when implementing them. But still, some annoying accidents can even scare an inexperienced cook. For example, if the dough is crumbly, then you won’t wait for a magnificent cake. And the dry yeast dough can also be lumpy. Should we close our eyes to such moments? Of course not, if you value your own work. Add a little liquid to the dough to achieve elasticity and ball shape.

If the dough sticks to your hands, then it’s also not pleasant. It's too wet. You have to add flour to make it absorb.

If the bread was kneaded, but not baked, then you simply selected the "dough" mode. Now switch the mode or take out the dough, form it and send it to the oven.

If the bread falls off immediately after the first stage of baking, then there is too much yeast, as well as sugar or liquid. If you are making a bun with cheese, then too much cheese can greatly affect the condition of the dough.

If you make dough in the oven, then flour may remain on the walls. When baking, it is best to remove it with a soft rubber spatula.

Let's go through the short

What do we love most about bread? Of course, by the way, they even give it to small children when they are teething. If the crust is wrinkled and wrinkled when baking in a bread machine, it means that moisture has accumulated on the surface of the loaf. For sandwiches, of course, it is still suitable, but now the beauty is gone.

If there is a lot of sugar in the bread, then the crust may burn. It is worth trying the "light crust" mode for baking.

But here's a pale crust - also not the ultimate dream. It can happen when little sugar is used.

A tooth-resistant crust is obtained due to the abundance of hard ingredients. The reason may be the dough on dry yeast. The error can be corrected by adding vegetable or butter and milk.

Remember that the crust will be softer if you add heavy cream or replace the water with milk. To achieve that same crunch, you need to transfer the bread to the wire rack immediately after baking.

Not the most critical, but still a mistake - an air gap under the crust. She says that the dough was not mixed well or was blown away during the punch. This is probably a one-time problem, but when repeated, a spoonful of water added to the dough will save the situation.

Bread Summary

When the first experience is over and interest in more complex recipes is actively growing, it is worth trying bread with aromatic additives. Housewives love to bake with onions and garlic. The result is tasty and juicy. This is a universal base for sandwiches. In these options, the question may also arise as to why the bread did not rise in the bread machine. The answers will be slightly different from those given earlier.

Firstly, the additives must be crushed with an interfering paddle. When the oven kneads the dough and gives a signal, then the additives can be poured. Large can only fall asleep nuts and dried fruits.

Secondly, additives must (!) Be mixed with the dough, and not turn them into a "cherry on the cake".

Thirdly, fragrant bread will sink and become "perforated" if there is little salt and a lot of water in the dough.

Follow the recipe and check the functionality of kitchen gadgets in time, then your experiments with bread will be successful!