The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

French Bread collapsing

fazeman's picture
fazeman

French Bread collapsing

Hey there,

I baked French Bread today in my Hamilton Beach Home Baker Bread maker, it raised little bit but after the cycle was done i took it out of the pan, the bread's interior was crumbling and the crusted collapsed right away when trying to remove from the pan

I followed the directions and recipe from the book.

French (cycle 2)

1.5 lb (680g) loaf

*1 cup (237 ml) +2 Tablespoons water

*1 teaspoon (5 ml) salt

*1 teaspoon (5 ml) sugar

* 3 1/2 cups (828 ml) bread flour

1 1/2 teaspoon (7.4 ml) bread machine yeast

 

Can anybody help and suggest what am i doing wrong? Thank you

Lechem's picture
Lechem (not verified)

Or is it your own? 

fazeman's picture
fazeman

the recipe is from the manual,

and its frustration and bit discouraging as the first loaf i made turned out good now i had to throw 2 loafs as they  didnt bake properly.

i'm thinking might returning the bread maker and going back to baking in my oven again.

 

Lechem's picture
Lechem (not verified)

The only things I can think of is...

1. Check your measuring

2. Are you using the right flour? I'm looking at the recipe right now and it asks for bread flour. This is strong white flour. Doesn't look like you're using bread flour. It could just be the photo though.

fazeman's picture
fazeman

I am following the exact measurements. , so there is huge difference in bread flour and strong white flour? i buy my flour from Bulk Barn in Canada as they specialize in baking goods ingredients.

i'm using organic flour.

 

 

Lechem's picture
Lechem (not verified)

Is bread flour. There are different strengths of course but bread flour and strong white flour are interchangeable.

It just doesn't look like bread flour (strong white flour).

Can you post a link to the exact flour you're using? Or give the name at the front of the packet.

HansB's picture
HansB

It does look like some other type flour in the photo. Possible signs of over proofing too.

Rube Goldberg's picture
Rube Goldberg

Water temperature, is it warm? Relativity fresh and active yeast? Are you judging your dough after it has come together in a ball, to determine if it needs a tweak in the amount of flour or water? A bread machine cookbook from your local library would provide better recipes and more information about the bread making process.