Why bread collapses bread machine

Look at the result, look at the variables and try again if needed. No problem. On the next loaf make you can try an additional change to the yeast or maybe a change to the salt. Search for:. Last Updated on July 16, — Originally Posted in October Before I get started, I want to let you know that some of the links on this page are affiliate links.

You can read more about affiliate programs here. Smooth, round ball of dough. Don't Miss A Single Thing. I'm stabbing in the dark, since I don't know the science behind what's going on. It may be because of the type of yeast being used. Quick-cooking bread machines 1 hour cycle typically requires "instant" yeast which rises much faster. Standard-cooking bread machines hour cycle need regular yeast, which is active longer.

For the darker, crisper crust, choose a darker cycle. If your bread recipe has a lot of grains or sweeteners that can cause it to brown quickly, choose a light crust cycle. How do I use yeast in my bread machine? Use Yeast in any bread machine on any cycle.

Active dry yeast is not recommended for one-hour or less bread machine cycles. For one-hour bread machine cycles, yeast amounts must be doubled or tripled; suggested liquid temperatures vary with machines. Below are some tips you might find helpful when baking with the bread machine.

These honey buns are perfect for a special occasion, and easy enough for every day. The tangzhong makes these buns super light, fluffy and tender. A Few Words About Your Ingredients… To ensure successful bread making, it is important to use ingredients that are fresh and of good quality.

Once containers are opened follow storage instructions for the contents. Remember that you are dealing with perishables. Yeast is a living organism and will lose activity over time. If your yeast has been around awhile, or if you are unsure of its activity, it is advisable to test it before using. See our Yeast Activity Test for directions. Bring all other ingredients to room temperature before starting unless specified otherwise in recipe.

Pre-measure all ingredients before starting to help ensure proper amounts are used, and all ingredients are ready to go. Always take notes, as every time you bake there might be different variables that may affect your outcome. It is common to have some trial and error before getting perfection — especially if this is the first time using a recipe. Dough did not rise, or rose too slowly. Insufficient yeast or expired best before date Double-check recipe for amount needed.

One 0. Use the Yeast Freshness Test to determine if your yeast is active before using 2. Liquid was too hot — destroyed the yeast enzymes. Use a thermometer when measuring liquid temperatures. See Yeast Baking Steps Guide for more information on activating preparing yeast. See Yeast Baking Step Guide for more information on activating preparing yeast. Too much salt was used which will inhibit or slow down yeast activity.

Check recipe for amount of salt needed. More information on salt. Do not let yeast come in direct contact with the salt for an extended period of time. Too much sugar or not enough will inhibit or slow down yeast activity. Check recipe for amount of sugar needed More information on sugar.

Dough was sticky. Not enough flour was used. Check your recipe for the amount of flour needed. The dough should be not be sticky after kneading is complete. Add a small amount of flour after every few turns to keep the dough from sticking to your hands and to the kneading board 2. Flour was too old or too low in gluten. Always make sure your flour is fresh along with all of your other ingredients Use bread flour if recipe calls for it.

More information on flour. Too much kneading Over-kneaded dough is soft and sticky and no longer able to be stretched, much like worn-out elastic. See our Kneading section for tips on how to know when your dough is kneaded enough. Bread rose, but collapsed in oven. Flour used was too weak Use bread flour when baking with yeast if recipe calls for it. With bread flour, your doughs will rise well and hold their structure well. It is particularly important to use bread flour anytime you make a dough containing rye or another whole grain flour.

Adding gluten to the recipe is another way to strengthen the dough when using all-purpose flour — add 1 teaspoon of gluten for each cup of flour. Oven temperature was too low Always fully preheat your oven before baking. This is quite common for doughs that are over-proofed. The proof or proof of your dought is the final stage before baking. This is when your dough is most susceptible to flatting. Overproofing your dough will result in a flatting or collapsing of the dough.

The reason for this is that the yeast in your bread has exhausted itself and does not have any more energy after you put it in the oven.

Also, your bread dough has expanded too much and when you put it in the oven your dough cannot rise anymore because the yeast cannot produce any more gasses and it then collapses. Because the process is long and most sourdough bread recipes call to proof your bread in the fridge overnight it usually leads to over proving.

Your fridge temperature might be different as well and your flour composition will vary. Luckily there is a very simple test you can use to see if your dough is ready for baking or not. Make sure to test out your dough throughout the proving stage. There is a simple poke test that can be done. Gently poke your dough with your finger. Just a slight poke not too deep. If the indentation slowly comes back up your bread is just right. If the indentation you make pops right back up, your bread is not proofed enough.

Many times you will notice that your bread dough will flatten when you transfer it from one place to another. This is especially true with high hydration doughs like focaccia or ciabatta doughs.

This dough has a very high hydration content and their gluten mesh is very fragile. If you are too rough with this dough or bang it on a counter it will lose all the gasses trapped inside and will result in a collapse. If you are lifting these doughs from their proofing stage and into your peel or pan you must do so very carefully.

Instead of lifting try to get a wide scraper underneath them. If you are proofing these on a cloth gently lift the cloth up from it side turning the dough onto a wide scraper or a piece of cardboard with some cloth on it as well.