Problems with my breadmaker :(

TangledMemories_2

Hi All

Dunno if I'm posting this in the right place...but here goes..

As a wedding present, we received some money and treated ourselves to a breadmaker to save money on how much bread we buy that then goes stale within 48 hours.

The past two loaves I've made have risen perfectly....right up until the last 55 minutes of the programme...then it falls. It doesn't end up totally flat...just one end of the loaf (the end you can see through the viewing window) caves in slightly...as though it's got so far and lost interest LOL

I've double checked my measurements, I'm using Allinson bread flour and using the correct preset programmes...even made sure the water temp is at room temp (as instructed).
What could I be doing wrong?!

Thanks!

valk_scot

Where do you use your breadmaker? Is it somewhere totally level and is it in a draught? If one side is cold ie up against a window, it can cause the mix to be fractionally colder on that side and it doesn't rise as well.

Also make sure the lid is fitting down properly.

TangledMemories_2

Thanks for that
The machine is on a level surface...away from extreme heat or extreme cold
The lid is definitely closed

Smidster

Worth checking the yeast you are using.

Few weeks back I had a pack of yeast that was past it which was stopping the bread from rising.

TangledMemories_2

I bought 6 new sachets of the Allinson yeast - checked its for use with breadmakers

ifonlyitwaseasier

mine does this sometimes, the best thing i started doing was to take the dough out and cooking in the oven, the BM is good but mine always ended up lopsided.

billieboy_2

Don't know if this will help as it's only collapsing on one side, but mine were coming out flat on top and I reduced the amount of water and this solved the problem. HTH.

upsy_2

Your manual should have a trouble shooting guide at the back. I had this problem and suggestions were,
decrease water or milk by 1 tbsp and/or
increase salt by 1/4 teaspoon and or
decrease yeast by 1/8-1/4 teaspoon.

My problem was the yeast and water and I stoped using the sachets and buy Doves farm packet yeast at 99p in tescos's or £1.19 in health food shop and measure it out it is cheaper and much better ( the packet is orange in colour). Humidity can also affect and I use a little less water but Avoid the pre packed sachets as I found them rubbish and so have many others. Fresh flour is important ( I like allisons and Doves farm) but if it is cold or damp weather reduce your water to allow for the fact that the flour may contain extra water already. I also don't bother with the butter/ oil or milk in mine and it is fine.

My basic recipe for a small loaf is 3/4 cup water; 2 tblsp sugar 1 tsp salt 2 cups flour ( slightly rounded to allow for dampness) and 1 tsp Doves farm yeast. add to pan in this order (bake on 1lb setting)Hope this helps it can be very off putting I remember making 3 loafs a day to try and get it right and getting really fed up but every bread maker is different and each time you open a new bag of flour that flour will be different and you will have to tweak accordingly but when you get there it is so easy. Hope this helps Upsy

purpleivy

I keep my yeast in a small screw topped dark jar in the fridge. I find it keeps fresher like this. I buy a big (500g) pack of Fermipan and decant a small amount into the jar and keep the rest airtight in the bottom of the fridge.

Too much yeast can be a problem with the caving in I think.

TangledMemories_2

Thanks everyone...I'm going to try reducing the water cos it does feel quite moist when baked. Will also try different yeast.

zippychick

Tangled, that yeast is fine, i have always used it. As said, keep it away from moisture and heat. The rising and sinking is definitely an indication of wrong quantity I think. I have a big baking book at home which explains. I know the sugar and salt measurements are quite important as they couinteract each other while working with the yeast