how to avoid collapsing loaves?
I've just bought my first bread machine 3 days ago. My first whole wheat loaf turned out sunk and too dense. During its third rise it went very high almost to the top of the pan, but 20min before baking cycle it began to sink. At the end of the baking it lost more than half its height, and turned out too dense. The resulting loaf was 1/2 the height of the pan.
In my second attempt, I added 30ml more water, 1/2t more salt, and reduced 1T less sugar and 1/2t less dry yeast, and used the basic program (3:00) instead of the WW program (3:40) to avoid over proofing. The result was much better, the dough didn't collapse during proofing, and there was a nice oven spring at the beginning of the baking cycle, but then a few minutes later, it began to sink a little. By the end of baking it lost the height it gained from the oven spring rise. The resulting loaf was 2/3 the height of the pan.
Can someone please tell me why did that happen? and what can I do to keep the oven spring rise from collapsing back to where it was during the baking cycle? Should I use more yeast? more salt? less water? Changing the flour type is not an option, since where I live, there is mainly one type available, and that is AP flour (72% extraction), and I add 10% wheat bran.