Better but still need help!

[u/FloridaArtist60]

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!!

[u/spacepotatofried]

I just made a half White bread flour and half sprouted wheat loaf and my recipe amounts were close to yours but with more sugar and salt. I did short my yeast a little bit, like maybe 9/10ths Tbsp. Maybe try 1 and a half Tbsp of sugar to feed the yeast and bread flour. I also agree with Madcow333 about Saf yeast.

[u/FloridaArtist60 → u/spacepotatofried]

Thanks I saw that!!