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Bread rose really nice when baking but then suddenly collapsed?

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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.

Posted on Oct 07, 2010

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1 Answer

Are there more recipes for my Crofton bread maker. I'm afraid that I haven't had a lot of good success with it recently. I have used Wrights complete bread mixes, they always dip in the middle


Hello, Julz -

Instead of looking for more recipes for your Crofton bread maker, or any other bread maker, I looked for information as to why the bread made with a bread maker would collapse on top.

The answers I found on this online baking formum:
http://www.thefreshloaf.com/node/9725/bread-machine-loaf-collapse-when-baking-starts
may prove instructive.

To summarize, some of the causes and remedies for bread maker bread collapsing on top:
- You may reside at a high altitude and have not adjusted the recipe so that it does not over-proof [over-rise]. Cut down on the yeast, sugar, and salt.
- Even if you are not at a high altitude, try a recipe with reduced amounts of yeast, sugar, and salt (try reducing the amounts by 1/4 to 1/3)
- Use the dough mix cycle; Then turn the machine off and let the dough rise a little less than the recipe calls for; When you see the dough has risen turn the machine on to bake.
- If your bread maker allows,.reduce the amount of time between rise and bake

If you want additional bread maker recipes, you will find more here:
http://allrecipes.com/recipes/338/bread/bread-machine/

I did find a PDF document (Adobe Reader software - free) for a model of a Crofton Breadmaker, model MD 8505. In case you do not have a manual for your machine. The manual I found has information on how to make adjustments for altitude (page 22) and other adjustments to make (pages 23 - 24), including what may cause the loaf to fall while baking. This is the link to the manual:
http://allrecipes.com/recipes/338/bread/bread-machine/

Best wishes.

Feb 06, 2018 | The Kitchen Appliances - Others

1 Answer

Why does my bread collapse toward the end of cooking on a Black & Decker


A slightly odd way to answer the question, but see if you can read the attached image. Internet Explorer hung trying to add an image of some of my bread.

26099658-ibldojpyefktnbdczhxpngfk-5-0.jpg
missing part of the text is 'give the yeast something to feed on. I favour honey etc.

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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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1 Answer

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ALL baked goods should be baked to a specific internal temp!!!!!!!
Checking the internal temperature of bread is a foolproof way to tell if it is fully baked. Insert an instant-read thermometer through the side of the loaf and the internal temperature should be 190 to 200 degrees~~cakes about 210

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Bread won't rise....


Forget the white bread recipe in the Cuisinart book. There is an error in it. Is that the one you were trying to bake?

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Loaf collapses:


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

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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!

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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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