Question about Oster 5836 ExpressBake Bread Maker
I have made several loaves of bread in my Oster Expressbake and they all come out hard as a rock. The dough will rise beautifully until it starts baking. Then the middle falls and the outside is almost impossible to cut.
My first Oster loaves rose and then fell during baking. When I cut the loaves in half, the texture was uneven with large bubbles in the center of the loaf and small bubbles around the outside. So I concluded that my Oster machine needed a bit of help with the kneading process.
So now, when the machine is kneading, I remove the dough ball, knead it by hand for a few minutes and then return it to the machine. I do this several times during the kneading cycle and the result is a beautiful, properly risen loaf.
There likely is a way to tweek the recipe (less yeast, more flour, less water, etc.) and I'll try that too, but for now the extra hand kneading has solved the problem.
PS Make sure you use "bread flour" as it is a higher gluten flour. I use Gold Metal Better for Bread Flour (in the orange bag), and it's perfect.
Posted on Sep 06, 2013
Falling in middle is usually due to innacurate measuring of liquids. Try again using the instruction manual's recipe and very carefully measuring. Be sure to adjust the liquid if you use honey or other liquid not called for in the recipe.
Posted on Apr 16, 2009
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Posted on Jan 02, 2017
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