Why does my bread sink?

wannaberich1

When I put my bread in my breadmaker it goes through all the cycle and then at the end the loaf is sunken and I have to cut a 1/4 off of it... does anyone know why??

I've got a cookworks one...

Thanks
WB1x

Butterfly_Brain

Could be that you are using too much yeast try cutting down to 1 tsp

Agapanthus

My breadmaker does this - I've cured it by reducing the water in the recipe slightly. In my case about 10% does it, but you may need to experiment a bit.

wannaberich1

Thank you both for your replies... will try both and see how I get on

x

littleredhen

i would second the water - sometimes if i don't measure accurately it sinks whereas when i am careful it usually comes out ok - the other trick is to watch it mix and then if it looks sticky shake a bit of flour in - it shouldn't be sticky after it has done its first mix

angeltreats

This has just happened me for the very first time. It's not finished baking yet, there's about half an hour to go, but it was looking lovely until DH opened the back door to go out to the garage and let a blast of icy air into the kitchen. I wonder if that's what caused it.

It was also the first time I've used a packet bread mix (from Lidl) instead of measuring the ingredients myself.

maypole

I would like my bread to have a bit of a dryer texture, the crusts are lovely but it sometimes seems rubbery inside, I follow the instructions to the letter any advice for that please?

hells_2

Is your bread any better generally from a bread making machine rather than by hand?
I only ask as last night I made a loaf for the first time in my life...and it came out absolutely brilliant...well pleased! Just used strong flour, yeast, sugar, salt, water and a bit of butter.
No effort at all to mix the ingredients by hand, prove it on the radiator and whack it in the oven for 30 minutes.
I've sacked off Warburtons :rotfl:

Annie_Other

Two bread making tips

1- To get the right temperature of water for your mix (blood temperature) mix one third hot and two thirds cold.

2- Place a bowl of boiling water in the bottom of the oven before putting the bread in to bake as this creates a bit more moisture.

andygb

hells wrote: »

Is your bread any better generally from a bread making machine rather than by hand?
I only ask as last night I made a loaf for the first time in my life...and it came out absolutely brilliant...well pleased! Just used strong flour, yeast, sugar, salt, water and a bit of butter.
No effort at all to mix the ingredients by hand, prove it on the radiator and whack it in the oven for 30 minutes.
I've sacked off Warburtons :rotfl:

Well done Hells, you should have a look at the "handmade bread" thread on here, it sounds as if you have got off to a fine start. Say goodbye to supermarket (and bakery - unless it is in France) bread.
:beer:

grendel

what you have to remember is that different batches of flour can absorb different amounts of water (wholemeal tends to absorb more than white, ending up with dry loaves) so sometimes you do have to increase or decrease the amount of water to get things perfect.
Grendel