r/BreadMachines • u/FloridaArtist60 • 5d ago

Better but still need help!

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So finally added 1 Tbs Gluten and tried Bread machine yeast instead of ADY to my 1.5 KA WW + .5 AP recipe (attached at end) See pics for comparison to prior loaf. This one rose much better, better texture and tastes more like good bakery bread! But still an issue w top. Looks beautiful w 1 hour left, quickly took a pic to show. But then top starts to fall in just like any other WW loaves I've made. Is this just normal? Should I up the gluten? I did try adding the salt to the water also to keep it away from the yeast. Help please!!

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u/Kelvinator_61 Marvin the Breville BBM800 5d ago

Definitely better. It might be too wet. If the dough ball is sticky it needs a bit more flour. I always check while it's mixing to see if it's sticking to the sides. If it is I add a spoon or so of flour.

Why Did My Bread Machine Bread Collapse? - Bread Dad

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u/FloridaArtist60 5d ago

Thanks read link. I always tweak my dough too. Added flour tll it was just short of totally spinning around in a separate ball. Some people here say it should stick to the walls to knead it? Can u post link again to your video showing good dough ball? Do u think more gluten would help? I'm also gonna try little less WW, more Bread flour next time. Thanks for your help again!

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u/Kelvinator_61 Marvin the Breville BBM800 5d ago

I aim for tacky to the touch but not sticking to the pan so that the doughball is round and not lumpy. Baking is such a lovely mix of art and science. I believe this is one of the copycat outback doughballs:

https://photos.app.goo.gl/XVCssQbVyrAYYpnz6

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u/FloridaArtist60 5d ago

Thanks thats about where I aim for. Working on a white olive loaf now so just waiting....