dodgy breadmaker? bread sponge like and sunken

zippychick

zippychick wrote: »

The beeping is to indicate you can now add nuts/fruit/sundried tomatoes etc. I don't think that co incides with the time the dough starts to cook - I can check my instructions and the cycle time when at home. If you look at the cycle time of that programme , you would remove the dough and paddle just when it starts to cook.

Just checked my instructions, and the beeping goes before the second rise.

Here's a thread about Hinari breadmakers if it helps

White bread recipe for Hinari

moomin_girl wrote: »

basic white bread 1lb loaf
9floz / 275ml water
450G/1LB strong white bread flour
1.5tsp/22.5ml dried milk powder
1.5 tsp / 7.5ml salt
25g / 1oz butter
2 1/2 ml 1/2 tsp easy blend dried yeast
2 x 5ml / 2tsp sugar
program basic/normal size 1LB loaf

Hope this is of help to someone who has like me lost the book
but try under the breadmaker !!!! (thats where i found mine):rotfl:
note to self: must clean under breadmaker more often lol!

Not sure if that helps at all. Thats good info above there with contact details. I think Hinari instructions are renowned for being impossible to find online!

This site is also quite informative generically - hill billy

LondonDiva

I recently (a monthy ago) started making bread in the BM I got for Christmas armed with the info & reassurance of the OS thread.

I was given about 6 bags of Carr's flour & had a dodgy brick like start:o on the basic program, before I decided to use the 'french' program with a slightly longer rise - beautiful light textured bread.:j.

Fast forward to when all the bread's been scoffed & I bought flour from Lidl & Tesco to continue the trend:A and to show off my ew skills to work (promised olive and fruit loaves)

The last two loaves have been interesting to say the least: sunk in the middle and heavy.

What am I doing wrong?:(

msb5262

My gran had the same trouble with her bread maker. I think you may need to use flour with a higher protein content or add some dried skimmed milk to increase the protein content. I bet someone will be along in a minute who can explain this more clearly!
MsB

zippychick

Hi Londondiva

Is your yeast in date and completely dry? Ie not activated or anything? Have you tried using the same previous flour to see if it works again (so you know it is this flour?) . Have you changed anything else at all? Was the change specifically as soon as you started using the new flour?

Few threads which should help

Why has my bread got a sunken top?

basic bread recipe in breadmaker

I'll merge this later once you get more responses. Have you looked in the instructions ? There is normally a good trouble shooter which could also help

thanks
Zip

bushie_2

I also used to get sunken middles in my bread (I use flour from M's so probably same/similar to what you've got). I think I checked in the manual troubleshooter but for me I found I was using too much water even though it was exact to the recipe.

Ended up reducing by about 50ml (should have been 400ml:600g flour) for basic white and haven't had any issues since. Good luck, and don't give up, you'll get there :A

Ladyhawk

Sorry to laugh... but an image of a mutant breadmaker snapping at your hands when you tried to touch it buttons popped into my head when I read the title of this thread...

I can just see it now as a FIVE documentary... "When breadmakers go bad!"

Boodle

Sorry to hear about your bread Bushie seems to be a voice of experience here so I hope your next attempt works out.

I just had to laugh because glancing through the threads I thought the title was "My bm bread has turned me on!" :eek: I thought OS had gone all gastro-!!!!!! there!

sueeve

Bread flour varies in quality. The best is made from Canadian hard wheat. Because that is expensive, own brand supermarket bread flour is a mixture of hard and soft.
Dried yeast comes in two types. Breadmakers need 'easy mix' or similar name, which can be just used 'as is'. The other sort, still in sachets or a small tin, has to be reconstituted and then used like fresh yeast. So check that you have the right sort.
I can make good brown bread in my BM, but don't like the white. So for that I use the dough programme (I can't kneed because of a damaged shoulder) and then I shape and prove by hand and cook in the oven.
My BM didn't work very well when I forgot to put the paddle in!! oops

meanmarie

I have found that to make good bread I need strong bread flour...was avoiding it as 2k costs about €2.50 but have finally accepted that it is what I need to use...2lb loaf now costs me about €1 but still much cheaper than shop. Would also agree that using French Bread setting gives really nice bread...discovered that when I used by mistake.

I put the required amount of tepid water in BM, required sugar and add my dried yeast if I haven't got any quick yeast, leave 15-20 mins and continue as normal.

HTH

Marie

Sunnyday

Most probably the flour, i remember last year when quite a few peeps were having problems and we found out that a lot of lower quality flour with a lower gluten content had found its way into the supermarkets. (think it was gluten)

Make sure that you always use a good strong bread flour.

I buy mine from MrM`s and MrA`s and usually its great, i did get some of the problem packs last year from each store though but since then all has been well.

A longer program may be better if the flour isn`t as good as usual.

SD

Edit you need to keep the yeast away from the water and salt if using the timer, you prob know this but thought it worth a mention anyhow.