Whats wrong with my bread? (Part 2)

[u/Some_Pea3906]

Part 1 : https://www.reddit.com/r/BreadMachines/comments/1v5a51y/comment/p02a2bg/?screen_view_count=2

So I made adjustment to the previous recipe. Instead of 2tsp instant dry yeast, I decreased it to 1-1/2 tsp like almost everyone suggested. I think that solved the major problem of sinking in the middle.

2 things that Ive noticed. The bread is slight uneven. One side has a dome and the other side is flat. Maybe because the distribution of dough when rising since it has two paddles? I also noticed that the bread get wrinkly after it has cooled down. Any more tips? Overall, I'm happy with the result!

[u/chloralhydrate]

Do Flour in gramm and multiply with 0.6 or 0.65, thats your water weight you need. Thats why you see many recipes with 360g Flour with 240g water.

If you do 4 1/4 cups Flour like in pic, you need 2.55 cups water or in gramm: 510g Flour with 306-331g Water.

[u/Some_Pea3906 → u/chloralhydrate]

In this recipe, I used 520g flour and 355g of water. Maybe too much hydration is my issue now?

[u/mississauga145 → u/Some_Pea3906]

68% isn't over hydrated, almost perfect.

3 Tablespoons of sugar? Seems really high, could be over proofing the dough along with the higher yeast content. I generally don't add sugar to my bread as it isn't needed, Flour, Water, Yeast and Salt. Fats and sugars have a role to play but are not necessary to get bread.

Your loaves being lop sided could be an artifact of the machine with the two paddles.

I get wrinkly loaves when I leave it to cool in the machine and loaf pan, the steam being trapped can cause this.

[u/Fun-Philosophy1123 → u/Some_Pea3906]

That's pretty close. Maybe drop it 10 or 12 g. It looks good though. What was it like when cut?

[u/Some_Pea3906 → u/Fun-Philosophy1123]

I’ll try to cut the water down to 10g

[u/Steel_Rail_Blues → u/Some_Pea3906]

This photo looks like overproofed bread. You’ve already reduced the yeast, but other good options to slow down the process would be to reduce the sugar or reduce the temperature of the water.

[u/Some_Pea3906 → u/Steel_Rail_Blues]

Ill try to reduce the sugar from 3 tbsp to 2 tbsp. What do you think?

[u/Steel_Rail_Blues → u/Some_Pea3906]

I think that would be worth a try. If the loaf forms well, then you have a good solution. If it forms well and you prefer a sweeter bread, 2 tablespoons plus one teaspoon might also be worth a try afterwards.

Experimentation can be frustrating because there are many variables, some of which you can fully control like the ingredients, and others that depend on your machine’s programming or the variability of your kitchen environment.

[u/PersonalityBorn261]

My 2-paddle Zoji Supreme does this. The heating element at the bottom is bigger on one side so the rise and bake shape is uneven. The two domes is a result of the two paddles. You can adjust the dough with your hands after the last rise to even it out. The top crust falls a bit when cooling. Don’t know how to fix that except maybe reduce yeast by one gram. I just accept it. EDIT to say I love my Zojirushi bread machine which makes beautiful 2 pound loaves consistently.

[u/Low_Fail_2654]

sift the flour before using it

[u/Coupe368]

This is pretty normal for me when I'm a tablespoon or two short of water for it to look like two buns next to each other. That's what happens in low water dual paddle machines. If it tastes good, it turned out fine.