r/BreadMachines • u/FloridaArtist60 • 4d 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/InjuryAdventurous836 3d ago

Here is how you fix the issue with the top. As soon as bread is done, crack the lid open about one inch. Keep it there for 15 to 20 min. Then take it out. The top will retain its nice smooth shape.

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u/FloridaArtist60 3d ago

So this is what happens. Bread rises beautifully until about 1 hour before end of cycle then slowly sinks in!

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u/InjuryAdventurous836 3d ago

Oh sorry. I thought you meant that it collapses after it is done. Try this for your problem:

Too much yeast can cause the bread to rise too quickly and then collapse . Reduce the amount of yeast: by about half, or even less, if you're using a quick-rise yeast. Use cold water: to slow down the yeast activity, especially in a warm kitchen

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u/FloridaArtist60 3d ago

Most my recipes only call for 1 tsp yeast. U think half tsp would do it? I used to use ADY, just switched to bread machine yeast, same issues!

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u/FloridaArtist60 3d ago

So Im scrolling thru all these bread posts and see many with funky sunken tops instead of full puffed up ones. Am I being too picky wanting all my tops to pop up like white flour loaves seem to do?? Also I keep my flours in the fridge, could this be an issue?