The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

crater topped loaf

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timg2574's picture
timg2574

crater topped loaf

i am pretty new to bread baking in a machine. the box mixes that i use turn out wonderful. have decided to try my hand at start from scratch bread. i have tried this recipe twice and i get the same result. the top is crated. the center has fallen a inch or so from top. the loaves have been very hard and very dense. they have tasted great but not real sure what my problem is. here is the recipe that i am working from. any help would be greatly appreciated.

1 1/2 pound loaf.

1- 1/8 cup of milk

2-1/2 cups of whole wheat flour

1/2 cup of bread flour

1/2 teaspoon salt

1 tablespoon or margerine

1/4 cup honey

2 teaspoons of red star yeast.

i am baking this on the whole wheat setting.

thanks in advance

timg2574's picture
timg2574

these are the images of what my bread looks like after i took it out of my machine.

thomaschacon's picture
thomaschacon (not verified)

We often call breads that collapse "bread bricks", but I dare say you're the first to have created a bread that really is a brick.

If it collapsed, it's because your loaf was weak (and that's assuming it proofed/was leavened). What weakens bread? Lots of things and many variables therein, but lack of gluten development (didn't knead enough and/or insufficently strong flour) and overproofing are the usual culprits. Knead more and proof less and maybe it'll work, but you'd be better off sticking with recipes that are known to work with your bread machine (unless you have a lot of time for trial and error baking). 

Mini Oven's picture
Mini Oven

to 1 1/2 teaspoons.  The loaf is over-proofed or proofed too far, then collapsed.  If you're still having problems reduce it just a little bit more.

That and get rid of that awful color and you'll be back in business!   Where did it come from?   The only pigment I can find is the red in red star yeast.  Do they sell brown star yeast in your area?  (just kidding)

Mini

GermanFoodie's picture
GermanFoodie

too much water, very likely. isn't there a "recipe" book that came w/ your machine? our zojirushi had one. it also had a "basic" recipe on the side that i started manipulating.

timg2574's picture
timg2574

thanks for the comments. third time was a charm. i cut the water to a cup, i added two teaspoons of gluten, and i put the machine on basic mode, rapid rise, and light crust. turned out a wonderful loaf. i am thinking that the whole wheat setting was just to much and i needed to shorten the whole processs..