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Variable quality loaves attributable to weather temperature variations

During cold weather, if the dough is too cold it will not effectively knead, the yeast will not work as fast, and the bread will be smaller than usual. Some bread makers do not have a pre warming cycle (Pre-heater). With these machines, the mixing bowl may need to be pre-warmed, and warm water used instead of cold tap water with the Premix. It is important that the warm water is only tepid or warm to the touch and not too hot, as excessively hot water (greater than 40 degrees) will damage the yeast.

If a bread machine without pre warming is required to reliably bake in cold conditions, and especially on an overnight delayed cycle, try to place the machine and the ingredients in a warmer environment.

Similarly, during hot weather, as all machines develop heat during kneading and proofing, with some machines too much extra heat is generated, and this causes variable loss of loaf quality because either the yeast works too quickly or is adversely affected. Use refrigerated water, or keep the machine and Premix in a cooler environment.