Help understanding what I am doing wrong?

Toast
MChang on 17 Aug 2025 at 09:27

Use KBS Model MDF-011

Recipe

Dry ingredients

1 cup brown rice flour

1 cup buckwheat flour

1cup tapioca starch

1 tsp xantham gum

Wet ingredients

2 egg whites

1 tsp salt

3 tbls brown sugar

2 tsp apple vinegar

4 tbls butter

1 cup almond milk

1/2 cup water

1 tsp yeast

My problem is I tried using 3-1/2 cups dry ingredients, but it overflowed the baking pan during rising.  I cut dry to 3-1/4 and everything proportionally with it.  Still over flowed the pan.

This morning I use 3 cups dry ingredients as listed above.  Overflowed the pan and the actual size of the load was about 1/2 the pan, but the overflow was 1/2 thick and @ 2" tall inside the pan above the height of the loaf.

I'm confused.

Appreciate any help.

Brian

 

 

Still resent Trudeau Sr. for foisting metric on us and I resisted for decades, but grams are easy to learn.  The point is weighing is simpler and more accurate than volume measuring. Once you have a scale, you just set it to grams and you're off to the races. You soon get to know how many grams are in a cup, or three,  of flour, although the only time you'd need to know that is when you're converting a recipe. Nowadays, AI can do that for you. You're not too old for AI, I hope. 😉

Heck, I was a dozen years older than that when I switched over to using grams for baking bread. And an American, too (US variant) - who are known to be resistant to other units. Aside from simply using the "gram" scale setting, as Moe mentioned, I learned that with just a few conversions to remember, I could keep on top of the numbers in the sense of relating the grams to the old units.
 

  1. A cup of flour is about 125g.  You can find this out because flours are marked with the weight of 1/4 cup, and they are almost always in the range of 30 - 33g per 1/4 cup. That's 120 - 132g/cup. You won't go wrong with thinking 125g or even just using 120g like I do.
  2. A pound is about 450g (little larger at 454g, really, but 450g is close enough to grasp the magnitude; you could even think 500g and it wouldn't be far off).
  3. An ounce is about 30g (really, 28.3, but again 30g is usually close enough).

Oh, yes, and a ml (milli-liter) of water weighs 1g, and a liter (or litre) is very close to a US quart.

Day to day, 30g/ounce and 120g/cup of flour are the ones I use all the time when converting recipes. For example, I used to make most of my loaves with 10z of flour; now I use 300g - close enough, and much easier for mental arithmetic.

TomP

I started out using 3-1/2 cups of dry ingredients.  As I lowered this amount I got the almond milk water ratio off some.  This morning I made another loaf using 3 cups dry ingredients same as before, but adjusted the almond milk water ratio.  Stayed within the pan.  A little dry, but it stayed in the pan.  Now, after 1st rise then 2nd kneed and final rise it leaves residue on the inside of the baking pan.  See pic.  Any suggestions on how to stop this?  If my mix is slightly more wet would this help?

Thanks.

Brian

 

Cups is not the end of the world as long as you know how to adjust by feel. However a bread machine will be less forgiving. Either you have it right from the start or it won't work. 

Have you seen this gluten free recipe? 

Hello Brian, I have the same bread machine as you. It makes GREAT bread when I follow its manual and recipe booklet for temperatures of the ingredients and amounts of the ingredients, the kinds of yeasts recommended, etc. 

 

When the dough overflows, then there are  several culprits, check them out one by one to find out the causes of the overflow and of the collapse as pictured in your last foto where bread dough rose to a certain height and then collapsed, leaving tall thin baked walls surrounding low top crust of the loaf. 

  • room temperature too high. The manual asks for the room temperature   range to be    60°F    -    90°F    (15°C    -    32°C) while the optimum room temperature for its operation is 20-24C. Colder operating  environments require warmer liquids and maybe more yeast, warmer environments require chilling liquids and flours before mixing them.  

 

  • your dough is too warm initially (must be 20C), unless using rapid bake mode. Please use cold(er) eggs, cold(er) milk, cold(er) water straight from the tap. Warmth activates yeast strongly and starts fermentation too early and it goes too far, not within the time frame programmed into machine. 

     

  • the amount of yeast is too large, so it overferments the dough, or using wrong kind of yeast. Some yeasts are slow, release gas slowly over time, so the dough rises slowly and doesn't overflow by the time it starts baking, other kinds of baker's yeast are fermenting fast and superfast. The default yeast in this BM recipes is easy blend, fast action dried yeast (Tesco or Hovis). If using bread machine yeast, adjust quantities. 

     

  • your dough is too wet, so use less liquid or more flour, make sure the eggs are always the same size, etc. 

     

  • your dough is undersalted, so the yeast is uninhibited. Please, use fine salt and measure properly to prevent overrizing and stop the dough collapsing.
  • sugar was not measured properly. Too much sugar will stimulate yeast too much leading to overrizing and collapse. 

Using cups and spoons works surprisingly well even in bread machine baking which requires high precision, fractions of grams sometimes, if you measure properly, spooning flours into measuring cups from above, removing the excess of flour with the back end of knife blade. The same goes for measuring dry yeast, salt with measuring spoons that came with your bread machine. Fill the measuring spoon and remove the excess. That said, gluten free breads require weighing ingredients. 

 

Recipes for gluten free breads that came with this bread machine

 

Basic white gluten free bread

17 oz (480g) gluten free flour with 1.2% salt or gluten free bread mix (with salt in it), such as Glutafin or Juvela (both in UK)

2tsp active dry yeast

2-3 tbsp oil

13.5-16fl oz water (or sum total of liquids - water, milk, eggs, etc.)

optional: 4 tsp of powdered milk, to improve bread crust color

 

 6 Basic gluten free breads 

Bread base 1: plain, multigrain, or fruit bread

11.75oz white rice flour

2.75oz tapioca flour

2.75oz potato flour

2 tsp xanthan gum

1 tsp (6g) salt

1.5 tsp active dry yeast 

 

Bread base 2: plain, multigrain, or fruit bread

9oz white rice flour

3.75 oz cornflour or potato flour

2.25 ox brown rice flour

2.25 oz chick pea flour

2 tsp xanthan gum

1 tsp salt

1.5 tsp active dry yeast (NOT fast acting)

 

enriching ingredients: 

1.5fl.oz oil, 1 oz sugar, 3eggs

 

liquids: 

cider vinegar 1 tsp, water 14 fl oz

 

multigrain bread ADD-INS: add 1 tbsp pumpkin seeds, 1 Tbsp sunflower seeds, 2 tsp poppy  seeds, 2 tsp sesame seeds

Fruit bread add-ins: mix bread dough for 10 min, then add 1.5 oz golden raisins, 1.5 oz raisins, 1.5 oz currants. 

 

The troubleshooting of your last bake is in the manual: 

Bread    collapses    during    baking
Reduce    liquid    content    slightly
Use    less    yeast
Ensure    accurate    measurements
Check    altitude    adjustments    if    needed

 

best wishes, 

m.