Make it and Bake it
Shop 9, 300 Oxley Ave Margate Qld 4019
(Entrance via Wighton St)
Opening Hours
Monday - Closed
Tuesday - Closed
Wednesday - 9am to 1pm
Thursday 9am to 1pm
Thursday 5pm to 8pm
Friday 9am to 1pm
Saturday 9am to 12 noon
Other times by appointment only
Australian wide delivery on most NON- EDIBLE items
Ph. 07 3883 3444
Fax. 07 3203 7664
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Bread making problems
Make it and Bake it
We have full instructions on all products we supply. Including measurements required, order that ingredients are to be added, nutrition and ingredients information, used by date.
· Check your ingredient quantities. You may need to add more high gluten flour, yeast, sugar or water. Are your yeast and flour fresh? Also check the water and room temperatures. If either is too cold, your bread might not rise as high. · Dough too dry · Adjust dough consistency · Check expiration date on yeast Proof the yeast to check whether it is still active. How to. · Use room temperature water
· Make sure you actually added the yeast, and that it is still active. If your yeast was alive, and you did add it, something may have killed it, such as too much sugar or salt. · Use fresh yeast only · Add ingredients in recommended order
· The bread didn't rise high enough because there wasn't enough yeast, or the rising time was too short. There may also be too much liquid in the dough. Reduce the liquid by 1 or 2 tablespoons and watch the dough as it mixes. Add some liquid back if the dough looks too tough. · Dough too wet · Adjust dough consistency
· Sometimes bread will rise too fast, then not have enough gluten to support it. This is particularly true when baking at altitudes above 3,000 feet. Try reducing the amount of liquid or cheese, or the amount of yeast. Make sure the room or the liquids are not too warm. Many cheese breads will have a caved-in top no matter what. · Adjust dough consistency · Use room temperature water
· Too much yeast made the bread rise so high that it hit the top. This prevented the hot air from circulating over the bread. Try using less yeast (reduce by 1/4 teaspoon at a time) or add a little heavy flour (such as whole wheat). · Dough too wet · Adjust dough consistency
· Water too warm · Gauge temperature correctly · Dough too wet, adjust dough consistency
· Too little liquid or too many ingredients without gluten (e.g. cornmeal or oatmeal). Watch dough as it mixes and add extra water 1 teaspoon at a time, until a soft, but elastic, dough is formed. Increase the percentage of high gluten flour in the dough. · Dough too dry so adjust dough consistency
Full of holes, or texture is coarse
· Too much yeast or too much liquid in the dough.
· Try adjusting the temperature control. Does the bread have a high sugar content? Breads with a lot of protein (gluten) and sugar will brown faster than those without. Not enough gluten and sugar in the dough may result in a paler crust.
· Try adding a little more liquid. Watch the dough during the kneading process to make sure there's enough moisture to form a ball.
Sticky and won't form a ball when kneaded
· Try adding more flour, a teaspoon at a time, until a ball is formed
Rose to top of machine or overflowed
· Did you forget the salt? If not, cut the amount of yeast, or reduce the amount of high gluten flour in the dough, or substitute heavy flour (such as whole wheat) in direct proportion.
· Moisture condensed on the top of the bread while it was cooling. Remove the bread from the machine as soon as it is finished baking. Cool on wire rack.
Crumbly and dry and does not form a ball when kneaded
· Try adding more liquid, a teaspoon at a time, until a ball is formed.