The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Craters?

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chico1st's picture

Bread Craters?

Can anyone tell me why all the bread i make forms giant craters in the middle. 1/2 the height of my loaf is just walls that stand up that grow along the side of my pan.


I am using a 3lb bread machine if that makes a difference.. and sometimes it seems to overflow so much that it gets teh window all messy with dough.... then the bread deflates. :(


thanks for any help you can give. 

Marni's picture

I looked in two of the manuals from my now defunct machines and they both suggest that the loaf has overrisen or risen too fast.  They suggest further that the yeast and/or water be decreased.  Also more salt could be added.  Salt inhibits rising or slows it down, so that makes sense.  And clearly less yeast would work.  I would try one of those suggestions and see how it works for you.  I hope this helps.


holds99's picture

Sounds like your recipe, if you're using one, is out of whack.  Try Googleing "Bread Machine Recipes".  There's loads of them out there.  Here's a link I found using Goodle but, as I said there's a ton of bread machine recipes out there.

Howard - St. Augustine, FL

cecile's picture

 I had the same thing happening to me (in a 2-lb machine, using 1 or 1.-lb recipes). I found the answer to my problem on the King Arthur Flour website:

Look at the hint#9

"Bread that rises, then collapses in the middle as it bakes -- the infamous “crater bread” -- contains too much liquid. Adjust your formula."

That's what I did and I didn't have a problem anymore :)