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Range of faults, underlying problems and common causes

Bread Machines have been designed to replicate, as well as possible, the traditional process of bread making.

Because the mixing, kneading, proofing and baking processes, each required to be under time, temperature and humidity control, are all performed in the one container without the requirement of human intervention, certain compromises in design and execution have been required.

Some Bread Machines work better than others because each machine designer and manufacturer has responded to different marketing and design objectives.

It is virtually impossible to cover the likely outcomes of every individual bread maker due to design variation in the wide number of makes and models. This is further complicated by the normal variables of human intervention, moisture, humidity, temperature, time, yeast activity, climate and seasonal effects on wheat, and their single and combined effect on flour starch and protein properties.

However, a few common problems can be attributed to certain characteristics of Bread Machines, and Procedures are described below to get the best possible results from them.

Loaf goes stale, poor texture, crumbly when sliced. Usually poor volume.
The greatest compromise that has been required in the design of a bread machine occurs with the execution of the kneading process.

The kneading blade or paddle must mix, then incorporate the ingredients in to a dough, and effectively knead that dough to properly develop the gas trapping abilities of that dough.

It is difficult to reliably achieve good results unless the kneading blade, rotational speed, and bowl designs are properly optimised by the manufacturer. After that, dough “consistency“ is critical.

A dough that is not optimally kneaded will exhibit lower volume and poorer crumb structure due to the fact that the flour protein has not been properly “developed“ by kneading. The loaf will also stale more quickly. The dough must be thoroughly kneaded, and because the kneading intensity varies between machines due to kneading speed and bowl design, every effort must be made to ensure that the dough is of the correct “consistency“ (moisture level) to assist the kneading process.

It is important that the gluten in the dough is properly “developed“ to ensure that its full potential gas trapping ability is effected.

To allow this to occur, the dough must remain in good contact with the kneading blade, and the blade must thoroughly distort the dough piece during kneading.

• A sticky dough will ensure that the dough piece will adhere to the mixing bowl while the kneading blade moves through the dough piece.
• A soft dough ensures that the dough piece will relax down on to the blade and the bottom of the bowl.

A dough ball must not bounce around in the bowl on top of the kneading blade.
If this occurs, extra water will be necessary to properly soften the dough. Too much water and the result will be a dough that is too soft and pliable to have any mixing resistance.

The lid of the machine should be lifted, and the kneading of the dough should be inspected. Our Instructions provide examples of visual cues to be observed at various stages of the mixing cycle.

Bread can lose volume if the mechanical efficiency of dough kneading is impaired.
The seal between the bowl and the kneading blade shaft will tend to leak after several years of use, and accumulated dough will bake hard beneath the seal, restricting the rotational efficiency of the shaft. The shaft may even seize. A new shaft and bearing unit may be fitted.

Also, the drive mechanism may be ineffective because the Drive belts lose tension and slip.

The shorter cycle times (2 to 3 hours) available on many bread machines may also cause these problems due to insufficient kneading.A four hour cycle is the optimum cycle time to provide adequate kneading, proofing and baking time.