Is this sunken-in/collapsed top the result of too much yeast? Made a small french loaf in my cuisinart automatic bread maker, and I often get this result. Recipe called for one tsp of yeast. TIA!!
Looking for some advice/inspo. I bake bread for someone whose been advised to increase her calorie intake. She doesn't like margarine/ butter on bread so I've been trying to up the fat content of the bread itself. Currently at 3 tbsp of rice bran oil and wondering how high I can go?! :)
/Do you have any recipes that are particularly accomodating of added oil (also have to be dairy free).
Pic for attention - multigrain bread with pear, walnut and feijoa chutney.
I have the Zojirushi BB-PDC20. About half of the time things turn out perfectly. The other half, I get loaves that look like this. I'm using the exact same ingredients every time. Any ideas what might be happening?
Recently have terrible tennis elbow. Need a machine to take away the strain so I can continue with my favourite hobby
Pics in order: (1) I did a margherita-inspired pizza for mine but everyone had their own individual toppings! (2) crumb pic, (3) the dough balls prepped for the week, brushed with a garlic & herbs infused oil from Italy, and (4) the setup including my trusty Black & Decker B2005!
I got a Cuisinart bread machine as a gift last year when I tried getting into bread making and have not been able to produce a single viable loaf, not once. I might be totally incapable of using a bread machine.
Every loaf I make is dense, short, squat, the crust is hard as a rock and the inside feels like a loofah. The loaf in the picture has just the first cm cut off. I followed a 2lb loaf recipe and the resulting loaf was maybe 5-6 inches tall. I’ve been trying to make just a basic white bread loaf and use the white bread setting and add the ingredients as specified by Cuisinart and/or the recipes.
I’ve tried:
-different recipes (from the manufacturer, bread machine cook books, and online)
-different flours
-different yeasts
-throwing out my ingredients and buying all new ones
-measuring with cups and spoons
-using a measuring scale
I’m at my wits end. Does anyone have any suggestions before I chuck this thing out a window? I’m currently making a loaf of white bread the old fashioned way so I can touch some reality grass.🤣
Thank you!
I’m a first timer; just made Zojirushi’s recipe for Honey Bread. Very good! But now that I have this behemoth of a loaf sitting on my counter… what’s the best way to store it?
Can anyone recommend a reusable bread bag that’s not plastic and that’s available from somewhere other than scamazon? I tried the one from King Arthur Baking and it’s too small for a full 2 lb+ loaf.
I used this recipe:
50g bread flour
200g whole wheat flour
15g vital wheat gluten
12g butter
20g muscovado sugar
12g skimmed milk powder
5g salt
2g soy lecithin
185g cold water (cold because my ambient temp is around 86 F)
Add to dispenser:
2.8g instant dry yeast
I've been thinking about how to up fibre intake for my family apart from massive amounts of forlax in the ninja creami and I arrived at bread, starting with psyllum husk. This was a success of sorts (hey 5g of psyllum husk, but way tastier than chugging it down as metamucil)
Would be interested in the most "normal whitebread" tasting loaves I can get to, slowly adding more wholewheat and vital gluten. Would love to hear from those of you who are making fibre monster loaves.
Some of the things I am experimenting with next: inulin, HM pectin, oats, oat bran, guar, rye, splet, barley, flaxseed, China, potato flakes, potato starch, sweet potato, Yam, pumpkin
Health Flavours: matcha, sesame, tumeric/pepper/masala,
Protein hacks: whey powder, collagen, pumpkin seed
Here is the recipe for the mostly acceptable white loaf. It has an odd, slightly sandy crunch, but only if you're really looking out for it
PSYLLUM HUSK ENRICHED WHITE BREAD LOAF (tropical and humidity adjustments, ymmv)
Ingredient Amount
Psyllium husk powder 5g
Milk (total, warm) 165g
Egg 50g
Bread flour 250g
White sugar 9g
Demerara sugar 9g
Milk powder 15g
Salt 3g
Yeast 2g
---
Method
Pre-gel: Whisk 5g psyllium into 165g warm milk (not just 140g). Let sit 10 minutes.
Add egg, then dry ingredients as before (flour, sugars, milk powder, salt).
Place yeast in a small well away from salt.
Run Enriched Bread cycle
---
Why
· Psyllium hydration: 5g × 6 = 30g water absorbed
· Original milk: 140g → minus 30g for psyllium = only 110g left for flour → too dry
· Adjusted milk: 165g → minus 30g for psyllium = 135g left for flour → perfect hydration for enriched dough
Delicious bread machine cinnamon rolls! I made the dough last night, stuck it in a greased bowl in my fridge over night, and worked on the rest of it this morning. I found it was MUCH easier to roll out the colder dough than freshly kneaded dough. Progress pics included.
https://thrivinghomeblog.com/homemade-cinnamon-rolls-a-bread-machine-recipe/
Hey everyone!
I just baked my second loaf of whole wheat bread using my Panasonic SD-YR2550 on the dedicated whole wheat program.
Taste-wise, I’m really happy with how it turned out—it tastes great! However, visually, it looks a bit sad and could definitely use some improvement (the crust/shape isn't quite there yet).
Since whole wheat can be a bit tricky, I wanted to ask the experts here: Do you have any tips or tweaks to make the loaves look as good as they taste? Should I adjust the water ratio, yeast, or maybe try a different setting?
For context, I followed the standard recipe from the manual. Any advice on how to get a better rise or a nicer crust in this specific machine would be highly appreciated!
Thanks in advance!
Using a Zojirushi bbcc-x20 and following the basic bread recipe. But the last 3 loaves come out deflated.
Mixed all the dry ingredients in a bowl except yeast.
Added water to the pan.
Added dry ingredients to the pan.
Added room temp butter.
Made a dimple in the flour and added yeast.
Any help is appreciated.
Why do all my loaves sink in the middle? I've started taking them to the dough point and finishing in my oven but it would be so much easier to do the whole thing in my bread machine. Have to cut a big chunk off the top of my bread that hasn't risen. I've tried lots of different recipes and all end up the same.
This particular loaf was using waitrose strong wholemeal flour with olive oil, yeast, milk and sugar.
If I just use the machine to make a dough and then finish in the oven it turns out fine.
Edit to add recipe:
3 3/4 cup whole wheat bread flour
7g yeast
3/4 cup of lukewarm water
3/4 cup of lukewarm milk
3 tbsp olive oil
salt
2 tbsp sugar
I put all the wet ingredients first then the flour, sugar, salt and lastly yeast. it was on the whole wheat cycle which took 4 hours in total. I used a light colour setting.
Not quite a pass, think I left it too long in fridge, 7 days. Very tacky and tired and took quite a bit of extra flour, arm grease and 2 rises for it to have a bit of a second rise... But it felt weak, iykyk.
Nice crunch at the edges, not quite a pizza crust but on its way.
Finished in air fryer, 6 minutes, 220c, dough must be cool, not warm (live in tropics).
Would love feedback on what makes a good lahamcun dough.
Was trying to go for a universal dough that I could turn from cold ferment pizza into a foccacia, lavash, pita, lahmacun with a rise and extra flour or hydration. Back to the drawing board.
Feedback appreciated from regular pizza pita foccacia bakers.
Made some pizza dough balls two weeks ago and took one and let it sit in the fridge overnight for use later today. Do you all wash and reuse your ziploc bags for storing pizza dough or is that frowned upon? I’m new to this and don’t want to do the wrong thing.
Recipe on last pic!
Making my way through the Breadman Recipe Book. Even though I didn’t have pecans or apricots, I wanted to try this one. It is delicious! Will definitely try it with the add-ins next time!
Followed a basic white bread recipe from my bread machines handbook. It’s an old one. Got it off the local buy nothing but my whole wheat was fine. What could be causing it to be so dense.
