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Bread falls and collapses

My 3 hour breads collapse and the top caves in.

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  • 71 Answers

Do you mean the loaf rises ok, then during the cooking cycle collapses?
if so, you will have to alter the mix.
First try using less yeast. Adding a little more salt may also help.

Posted on Apr 05, 2014

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Posted on Jan 02, 2017

  • 1 Answer

SOURCE: Collapsed bread

Likely, your loaf is too wet.
This can happen with as little as 1 Tablespoon too much liquid. It's hard to describe "the look," but what I learned to do was to watch the bread during the initial mixing cycle (after the paddle begins to turn full circles). The dough should not stick to the side of the pan while mixing, and it should look elastic, but not shiny. If it looks shiny, there's too much liquid in relationship to flour. I add a tablespoon of flour at a time during the mixing cycle, until I get a good consistency.
There's nothing wrong with the taste of the sunken loaves. We usually just shrug and eat them anyway.

Posted on Oct 22, 2008

  • 1 Answer

SOURCE: top of bread collapses during baking

I've had the same problem. A friend suggested that my water might have been too warm at the start. I haven't tested it yet, but it might be one possibility.

Posted on Aug 19, 2009

daryl441918
  • 1280 Answers

SOURCE: What makes the bread rise

cut back on your liquid 1 tablespoon on the next loaf. If it still collapses cut back 2 tablespoons on the next one. If that doesn't do it I'll be very surprised!

Posted on Jan 03, 2011

daryl441918
  • 1280 Answers

SOURCE: My Oyster bread machine Oyster

Using the same recipe that failed use 2 tablespoons less liquid.

Posted on May 06, 2011

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1 Answer

My bread appears to be rising well with a nicely rounded top then somewhere early in the bake cycle the top collapses or falls. What would cause that?


This is probably caused by a large bubble forming in the dome. Try cutting back on the yeast by a half teaspoon. Bread maker recipes are a hit or miss situation.

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My Oyster bread machine Oyster 5838 caves in and collapse


Using the same recipe that failed use 2 tablespoons less liquid.

May 02, 2011 | Kitchen Appliances - Others

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Bread caves once baked


Loaf collapses:


Using the last recipe you used decrease the liquid content by 1 tablespoon. If you still aren

Apr 07, 2011 | Black & Decker Kitchen Appliances - Others

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My mom got an Oster Bread Machine for Christmas. She is saying her bread falls when she opens the door. I'm not sure what model hers is. The only # she sees is CKSTBR9050.


One doesn't open the door before the bread is done... The BIGGEST cause of the bread collapsing I have found is FAILURE to use high Gluten flour. If one uses plain flour the bread collapses very easily... Use the Gold Medal "Better for Bread" flour. Yes, it is much more expensive but it works.

Jan 17, 2011 | Oster Kitchen Appliances - Others

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What makes the bread rise so nice but at the end of the cycle the top of the bread collapses


cut back on your liquid 1 tablespoon on the next loaf. If it still collapses cut back 2 tablespoons on the next one. If that doesn't do it I'll be very surprised!

Jan 03, 2011 | Kitchen Appliances - Others

1 Answer

Everything works fine, bread rises and looks like it will be beautiful, but almost every time, the top collapses by the end of the baking cycle. This happens whether I use the regular cycle or the whole...


The next time you bake bread use 1 tablespoon less liquid. If it still collapses then the 2nd time use one tablespoon less liquid and ONE MORE tablespoon of flour. That should do it!

Dec 06, 2010 | Sunbeam 5833 ExpressBake Bread Maker

1 Answer

Bread rose really nice when baking but then suddenly collapsed?


you might need to use a little less yeast(maybe 1/8 tsp less) and probably a little more salt. bread collapsing can also be caused by not enough gluten so use bread flour not all purpose flour and/or add some wheat gluten to it. dough that is too wet can also lead to collapsed bread.

Sep 05, 2010 | Kitchen Appliances - Others

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B&D B2300 - when the bread finishes baking, I end up with it collapsed in at the top so I get a big crater in the finished product. I have been using part whole wheat, part white flour. Why is it...


Your machine is too warm while the dough rises. No adjustment possible. You can add a bit of Gluten to your bread or buy flour for bread making instead of general purpose flour. Most white flour has gluten reduced during processing.

Julie Childs book, "the way to cook" has a nice write up on gluten in European flour vs. the general purpose flour we commonly buy in the US.

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1 Answer

Every recipe ends up with loaf caving in


The manual I just downloaded said that in the case of collapse there was either too much flour, too much yeast, too much salt, or salt was omitted. Vary these 4 things, one at a time, to determine what you need to do to prevent this from happening to your breads. Hope this helped. Good luck.

Feb 21, 2010 | Oster 5838 ExpressBake Bread Maker

4 Answers

Collapsed bread


Likely, your loaf is too wet.
This can happen with as little as 1 Tablespoon too much liquid. It's hard to describe "the look," but what I learned to do was to watch the bread during the initial mixing cycle (after the paddle begins to turn full circles). The dough should not stick to the side of the pan while mixing, and it should look elastic, but not shiny. If it looks shiny, there's too much liquid in relationship to flour. I add a tablespoon of flour at a time during the mixing cycle, until I get a good consistency.
There's nothing wrong with the taste of the sunken loaves. We usually just shrug and eat them anyway.

Mar 29, 2008 | Sunbeam 5891 Bread Maker

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