Any suggestions on pullman loaf collapsing during cooling?
I am having a problem with my pullman loaf and looking for suggestions on what to adjust in my current recipe. The type of bread I am trying to replicate is the super soft Japanese style milk bread (shokupan) that has a tight crumb, thin soft crust, and pillowy texture. The orignal recipe I am using for reference is here: http://schneiderchen.de/237Hokkaido-Milky-Loaf.html
So far my loaves have been kind of heavy and not the pillowy texture I am seeking with a gummy ring near the crust (maybe not fully baked?). Recently after reducing liquids 1tbsp to make it easier to handle (dough was pretty sticky with original recipe) the sides have been collapsing more than usual during cooling on my last attempt.
The adjusted recipe I am using to fit my KAF 9" pullman pan in grams is as follows:
Bread Flour 373
Cake Flour 41
Dry Active Yeast 6
Milk Powder 21
Whipping Cream 104
Est Dough Weight 786
1) Blend egg, milk, cream, sugar, salt and place into bottom of bread maker (Zoji BBPAC20).
2) Blend flours with milk powder and place in a mound on top of wet ingredients in bread maker.
3) Make a well in flour and place in yeast and start bread machine dough cycle (23min rest / 20min knead / 45min rise1 / 40min rise2).
4) Remove dough, roll out, tri-fold, roll out 7" wide, roll up and put in greased pullman 9" pan to let rise 60 minutes.
5) Warm up oven to 375 degrees. Put in loaf and turn temp down to 350 for 20 min. Rotate pan 180 and bake for another 15 minutes.
6) Pull from oven and let rest on counter for 5-10 minutes then remove from pan to cool on wire rack. Internal loaf temp is around 190 degrees.
Thanks in advance for any suggestions you might have.