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

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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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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.

Jan 27, 2015 | Kitchen Appliances - Others

1 Answer

Why does my bread continually fall in baking cycle


i use reg yeast ~~ my machine doesnt rise long enough so i use it just to mix the ingredients and do the 1st rise --i take it out before the final rise and raise it in a bread pan myself and bake it to 195 degrees
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

Jul 17, 2014 | Breadman BK2000B 2-1/2-Pound Bakery Pro...

1 Answer

Bread falls and collapses


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.

Mar 25, 2014 | Oster Kitchen Appliances - Others

1 Answer

Have had our Sunbeam bread machine for 16 months and the bread starting turning our usual mix into a collapsed hard loaf. Used a temperature gauge during the cycles and found that during the last rising...


Hi
I do not know what the correct temperature range should be, but may I suggest a trying new batch of fresh yeast. ( Just in case you batch has absorbed some moisture, preventing it rising. )
Isaac

Jan 31, 2011 | Sunbeam 5891 Bread Maker

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

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.

Mar 19, 2010 | Black & Decker B2300 Bread Machine

1 Answer

I'm making Old-Fashioned Wheat bread. I rises nice and than the top falls in. What am I doing wrong? I have followed the direction fully.


If it rises too fast (too much yeast or temperature too high while rising) it will have large air holes that will collapse. Also possible that it was not cooked long enough.

Nov 09, 2009 | Garden

1 Answer

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.

Apr 03, 2009 | 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

1 Answer

Half sized dish shaped wholemeal bread


Hi
I had a similar problem in making sourdough bread and noted on some websites the importance of correct salt and surgar quantities for rising. I increased my quantities to correct the problem. Of course the recipe was different but it may help.

Jan 28, 2008 | Welbilt ABMIL2P Bread Maker

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