Why do my loaves have that caved in look )( on the sides?
I have used a bread machine for many years now but for some unknown reason sometimes my loaves have that caved look from the sides )( which is sometimes accompanied by a cracked top.
The recipe I am using is white bread which I have made into Buttermilk and I add an egg so I have reduced the yeast. I am using a Sears which is like my Betty Crocker from the past.
Recipe: 1 cup water/milk, 1 tsp salt, 2 Tbl sugar, 1 large egg, 1 heaping tsp dry buttermilk - 2 heaping tsp if using water, 3 Cups bread flour and 1-1/2 tsp yeast. Regular bread, medium.
Can anyone tell me why the sides will cave in sometimes and what I can do to correct it please?
Thank you very much,
**edited 7/30/07: I was advised that my loaves are incorporating too much air and that I should "knock down" the dough before the baking cycle.
When I mentioned this to a baker he advised that it sounded like my ingredients weren't blending properly if I was getting air-bubbles. Well, I haven't been heating the butter or milk to room temperature so I am going to try it. I wanted to mention what I have found in case anyone else has caved-in loaves too.