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Collapsed Loaf--Help!

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  • Collapsed Loaf--Help!

    I am using the recipe per my breadmaker's book and recently two loaves have collapsed.

    Any ideas why please.
    Last edited by DannyK; 11-08-2020, 02:21 PM.
    Riddlesdown (S Croydon)

  • #2
    Because you have a big air hole one guess would be too much yeast. The only time I 've had problems with my breadmaker was when the thermostat/heat sensor needed cleaning. But that made a really dense loaf. What sort of breadmaker is it?

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    • #3
      It's a Kenwood BM 260 or366.

      It does sound like a senior moment. It's only happened twice recently. I use a measure with a sliding bit in it. Possibly it got 3tsp instead of the 1.5 tsp.

      i shall check very carefully next time.

      Thanks
      Riddlesdown (S Croydon)

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      • #4
        Danny I feel your frustration today l baked a sourdough loaf and for some reason it didn’t rise much plus it’s rather dense like a rye loaf.
        Location....East Midlands.

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        • #5
          I find it easier to measure the yeast by grams rather than teaspoons. I know that anything between 5 and 7 grams yeast to 400 grams flour makes a perfect loaf.
          Location - Leicestershire - Chisit-land
          Endless wonder.

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          • #6
            ^I'm a keen weigher too.

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            • #7
              I also weigh, mine are a set of Avery scales with lb and oz weights so I have to convert recipes. I suppose it would be easier to buy new weights but I'm attached to my old set.

              ​​​​​
              ​​​​
              Location....East Midlands.

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              • #8
                I just use tsp as that is what the book uses. Was using 450g flour.
                As I said I might have not set slider properly. I'll see what the weight is next time.
                Unlike my late mother I'm no baker. She made excellent bread by hand. I can't remember her using strong flour though.
                Riddlesdown (S Croydon)

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                • #9
                  Old ladies always used "breadflour" in WW2 and post war. My husband got a serious lecture from his mother about not using the proper flour when he moaned he couldn't make bread like she did. It just wasn't marketed as " breadflour" then.

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                  • #10
                    I think it must have been excess yeast. Yesterday's loaf OK after careful measuring.

                    1.5 tsp = 7g

                    Thanks all.
                    Riddlesdown (S Croydon)

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                    • #11
                      Originally posted by DannyK View Post
                      I think it must have been excess yeast. Yesterday's loaf OK after careful measuring.

                      1.5 tsp = 7g

                      Thanks all.
                      Glad you had success!

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                      • #12
                        Yes, me too, glad it worked out OK. Happy baking.

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