ZOJIRUSHI
facebook twitter youtube
 

 
Common Bread Baking Problems
Loaf isn’t quite picture perfect? We can help! Let’s first make sure our ingredients are fresh, then explore some common bread baking problems, and what steps can be taken to correct them.
 
 
Collapsed or sunken loaf
(rising and falling)
 
   
  Cause – Too much yeast, sugar or water, too little salt, or high altitude
  Try – Reducing your yeast by 1/8 to 1/4 teaspoon to start with, and using cold water. If you see an improvement but it’s still not quite there, continue to reduce incrementally. Alternatively, you could try increasing salt, or decreasing your sugar or water.
Short, dense and/or dark loaf
 
   
  Cause – Typical of too much flour (or other dry ingredients) or not enough liquid; less often a result of too little yeast, too little sugar, too much salt, or old ingredients
  Try – Reducing your flour* or increasing your liquids. You can always check your dough during the KNEAD cycle to make sure the texture isn’t too dry.
Lopsided loaf
 
   
  Cause – Typical of too much flour (or other dry ingredients), not enough liquid, or recipe size is too small
  Try – Reducing your flour* or increasing your liquids. If you’re using your own recipe, you may need to increase the recipe size. The minimum loaf size for our 2 pound bread machines is 1 1/2 pounds (BB-CEC20 and BB-PAC20), and 1 pound for our 1 pound machine (BB-HAC10).
Lumpy loaf
 
   
  Cause – Typical of too much flour (or other dry ingredients) or not enough liquid
  Try – Reducing your flour* or increasing your liquids. Check the dough during the KNEAD cycle—if it appears knotty or lumpy, you can add a tablespoon of water at a time until a nice, round ball of dough forms.
Unmixed ingredients
 
   
  Cause – The kneading blades were not installed properly, or kneading blades have worn out
  Try – Installing kneading blades before adding ingredients to the baking pan. If you suspect they have worn out, take the baking pan out of the bread machine and place the kneading blades on the metal shafts. Then, try turning the blades with your finger. Do they catch the shafts and make them rotate? If one or both doesn’t, it’s time to replace them.
Add ingredients didn’t mix
 
   
  Cause – Typical of too much flour (or other dry ingredients) or not enough liquid
  Try – Reducing your flour* or increasing your liquid. When the dough is too dry, add ingredients like nuts and raisins cannot penetrate the dough ball.
 
Still having trouble, or don’t see your baking problem listed here?
Please contact our customer service team for assistance.
 
 
 
* The weight of a cup of flour can fluctuate significantly depending upon how the flour is measured. Using the measuring cup as a scooper, or pouring flour into the measuring cup will result in more of the ingredient being used than our recipes call for. You can reduce your flour using one of two methods:
 
1 Volumetrically: Fluff your flour with a fork or a whisk to loosen it; then, spoon it into your nested measuring cups, and level off without tapping or shaking.
2. By weight: Weigh your flour with a digital kitchen scale (128g/4.51oz per cup for bread flour; 120g/4.23 oz for whole wheat flour, and 125g/4.41oz for all purpose). This method yields the most consistent and optimal results, and conveniently cuts out the guesswork.