Question about Oster Kitchen Appliances - Others
My 3 hour breads collapse and the top caves in.
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
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
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
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
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