The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dough falling

rcm243's picture

dough falling

When the machine goes into the bake cycle after about 10 min. the risen dough falls slightly,it doesn`t stay rounded on top.

What could the cause of this be? And also what is the difference between whole wheat flour and graham flour?      rcm243

Mike Avery's picture
Mike Avery

Back in the day, I had a bread machine.  And I liked it until I moved to the mountains where it didn't work well.


Anyway, the most likely causes are too much yeast, too little flour, or too much water.  All of these would let the dough over-rise and then it would collapse.


I'll suggest you buy a kit from the grocery store and use it to test the bread machine.  Everything is pre-measured and they work quite well.  If the bread comes out well, I would think the problem is in your measurements.  If it doesn't come out well, I would tend to think your problem is in the machine.


On an ongoing basis, I'll make three suggestions.  Get some scales and weigh your ingredients.  This will give you a level of consistency that using cups won't offer.

Get a copy of any of the "Bread Machine Magic" books.  They are the best ones I have seen for explaining what is happening in the bread machine and how to get the most out of it.

The last bit of advice is from one of the bread machine magic books.  Don't just dump the ingredients in the machine, hit the go button and walk away.  Look at the dough come together.  You want a ball forming on the paddle.  If there's a puddle at the bottom of the mixing container, add more water a tablespoon at a time until the dough comes together and forms a ball.  If you see flour and other ingredients that aren't being incorporated and the dough ball is hard and being bounced around, add more water a teaspoon at a time until the dough forms a ball on the paddle.  Getting the right dough consistency is the biggest part of the battle with bread machines.


Good luck,