Recipes

[JudyL]

Recently I got a Breadman bread machine so tried it out this weekend.  Made 3 loaves.  The whole wheat bread I made rose ok - although at one point it seemed to have risen a bit high to me - but when it was done baking the top of the loaf had collapsed.  The bread tasted great and had good color just the top had collapsed.  Also the first white loaf I made, I call it the tester loaf, also collapsed.  The only thing I did to both of them was open the bread maker during the kneading cycle to test the loaf but the cookbook said that it was ok to do it during that cycle.  

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I made sure everything was room temperature when I put in the ingredients and put them in the bread pan in the stated order.  Made sure the temp of the water was what the recipe said - 80 degrees - and remembered salt.  When I looked at the cookbook it said that sometimes dough rises fast and then collapses because salt is forgotten but I did add salt.  

Any ideas why my bread is collapsing?  Its just me so I don't mind eating collapsed bread but would like to know what I'm doing wrong.  Plus don't want to give bread away looking like that.  LOL    TIA for any help!

[MezzieStarr]

Too much liquid – try decreasing water or milk by one to two tablespoons.

What kind of yeast are you using?

Here's some tips from a bread machine site:

There are several causes for bread to collapse or cave in (sunken top):

FIRST CAUSES:

1. Too much yeast
2. Liquids are present
3. There is not enough flour
4. Temperature of the liquids is not correct

RECOMMENDATION:
When correct salt and sugar amounts are used, a small increase of these two ingredients may be a remedy. Or, try reducing the water called for by 1/4 to 4 tablespoons.

SECOND CAUSES:

1. High humidity or high temperatures are present

RECOMMENDATION:
At such time, add 1 to 2 tablespoons flour or decrease the liquid. A quick-rise yeast may have been used.

TIP:
Too much yeast will cause the loaf to have a course, open grain and a flattened or sunken top.

[Happy2BHere]

I would call the Bakers Hotline at King Arthur flour (even if you didn't use KA flour). They are a big help and have helped me in the past with my bread baking questions. Just a guess here, but maybe something to do with your yeast? They will know!

Their website shows:

Baker's Hotline

Your bread fell flat. Your cookies crumbled. Who do you turn to? King Arthur Flour. Our professional bakers are ready to guide you through any baking challenge. Call (855) 371-2253, email, or chat online — we can help.

https://www.kingarthurflour.com/bakers-hotline

Note: this service is free.

Good luck! I have had some good results making bread lately, knock on wood 

[JudyL]

@MezzieStarr  and @Happy2BHere  thank you both for your suggestions.  I think I'll try reducing the liquid by a tablespoon and see what happens.  I may need a better thermometer to gauge the temp of my water so might try getting a new one of those too.  I'm so careful with everything I measure that I feel pretty certain I'm ok there.  Will try liquids first.

Its funny that King Arthur flour was mentioned because thats the whole wheat flour I bought today.  It was on sale and I liked that it was an employee owned company so wanted to support it.  I'll call them if reducing the water doesn't help.  

Before I make any more bread tho, I have to eat what I've made this weekend!  LOL

Thanks again!

[JudyL]

@MezzieStarr forgot to mention - am using Fleishmann's regular yeast.  Not the fast acting or bread machine yeast.  Think Fleishmann's is the only yeast my Safeway sells.  Will check next time cuz the recipe book, I think, said they use Red Star.  

Could that be the issue?  The recipe is using Red Star and I'm using another brand.  Maybe I should use less of mine?

[MezzieStarr]

@JudyL That might be the issue. I use bread machine yeast as that is what my instruction/recipe booklet calls for. It's formulated to work in machines where as if normal yeast is used it may not have enough time to proof in a bread machine.  Also, some "regular" yeasts need to be dissolved in water before you add them in order to work.

Here's what I use and the bread comes out perfect everytime. 

I also store my yeast in the refrigerator and I measure out my water the night before and leave it to get to room temperature by the next day.  Butter overnight on the counter too, if it's a recipe that calls for butter.

Is the recipe you're using for "normal" bread you bake in an oven or bread machine bread?

[JudyL]

@MezzieStarr the recipes I'm using are for bread machine bread.  I saw the bread machine yeast.  I'll pick some of that up and try it.  Do you measure your yeast out and then let it sit out overnight too so it gets to room temperature or does it matter if its cold from the refrig?  The recipe I used yesterday for the whole wheat bread called for an egg and I let it sit out on the counter for quite a while but maybe not long enough.  I also measured my yeast out and let it sit out for a while too. Next time I'll remember to let my water sit out overnight - thats a great idea.  Thank you so much for your help and suggestions.  I will master this!  LOL

[MezzieStarr]

@JudyL I use the yeast straight out of the fridge.  No need to let that set out.  I also add it last, making a little well in the flour and add it in.

I've never made a recipe with an egg.  Good idea to leave it out as well. 👍

[software]

Is the bread pan tall or wide?

Most bread machine recipes work better in the machines with the tall pan.

I have a wide pan and I've tweaked the recipe & ingredients until the cows came home & can't fix the collapse problem.  Bread baking should not be that difficult!  Now I just make the dough in the machine and bake in my oven.   Perfect.

[IamMrsG]

@JudyL   Do you recognize the name, Paul Hollywood?  He is considered the Bread King of Great Britain.  He strongly advises when adding yeast and salt to the flour do so on opposite sides of the bowl.  He says letting the salt touch the yeast in that initial step damages the yeast.