Why oh why is the bread caved in?

jacksons_mum

sparklygirl1 wrote: »

Might try potato water, is this just water thats had the potatos sat in it???? DO you use this as your normal water?

yes, i use the water out of my steamer, no matter what veg ive cooked in it. i dont know if it makes any difference to the bread but i like to think it gives it some extra nutrients!

sparklygirl1

Darn I just pour this down the sink............ Oh well well remember for tomoz. I still got a caved in loaf with 300ml water. I also might try a little more yeast???? What you think?

purpleivy

I find that even our loaves that have a bit of a crater top are still vastly superior to anything in the shops! I think too much water is the prob, sometimes in combination with too much yeast,

I have just opened a new big bag of yeast (500g) and it's a bit lively I think. I was a bit concerned for the motor in the BM, so was adding a bit more liquid. Since we got the new kitchen with U/F heating I think the flour is drier and I felt it was actually taking more liquid. I used to find Panny amounts of water too much, but now they seem a bit more normal.

I originally used to do 320ml to 500g flour

Andy_Hamilton

sparklygirl1 wrote: »

Darn I just pour this down the sink............ Oh well well remember for tomoz. I still got a caved in loaf with 300ml water. I also might try a little more yeast???? What you think?

More yeast = more bubbles and bigger bubbles. This leaves the walls of the bubbles even weaker and not able to support it's shape = caved in more.

sparklygirl1

Hmmmmmm, its such a hard one. I have looked on internet and other sites suggest everything, too much butter, too much yeast, too much water............... We can only try. Yes I do prefer my bread even caved in slightly but still annoys me!