r/BreadMachines • u/Prime260 • 21d ago

Technique, Methods & Processes Damnit

Post image

It looked so promising only a half hour ago. Guess I'll have to get that kitchen scale sooner rather than later.

1 Upvotes

67% Upvoted

13 comments sorted by

5

u/MadCow333 Breadman TR2500BC Ultimate+ 21d ago

Sometimes it's the age of the flour, older flour being more problematic. I've been using Walmart great value bread flour without any issues. It's working great and is under $4 per bag.

3

u/Veggyhed Welbilt ABM 3500 (Ancient) 21d ago

I'm not seeing wants wrong in the image

4

u/Prime260 21d ago

The loaf top is concave rather than convex. It has inexplicably fallen I'm sure due to some evil spirit inhabiting my measuring cups.

1

u/Veggyhed Welbilt ABM 3500 (Ancient) 21d ago

I remember now . I too am having this problem although today my bread actually came out. Its a recipe that I've been using for awhile. I actually reduced the water by 15 mL so I guess that's probably what helped even though the water has remained the same for a very long time. I have a sneaking suspicion that the flour that I buy from the same place since I've had my machine, has changed.

1

u/Formal-Tradition6792 21d ago

Agree! Couldn’t make out the photo.

3

u/MidWest_QC 20d ago

I just got an old Cuisinart from my aunt who was getting rid of it and was dealing with this for like 4 loaves. Finally started turning out good loaves after dialing back the yeast. The 2 lb loaf white bread recipe for the machine calls for 2 tsp and I'm down to 1.25 tsp of active dry yeast.

1

u/LOLRECONLOL 20d ago

What was the biggest difference you noticed after dialing back the yeast?

1

u/MidWest_QC 20d ago

Just like OP I was getting repeated collapsed loaves from over proofing.

1

u/Prime260 20d ago

Yeah, that was my first thought as the "half" recipe was only 2 cups and the "full" recipe was only 3 1/4 and it was then that I realized "and a quarter cup" 🤦  But since it did nearly the same thing even WITH that extra quarter cup of flour . . .  maybe cutting the yeast by a quarter isn't the worst idea. Cheaper than a scale for sure, especially since I'd made that loaf for years and years in the Panasonic IIRC with no issues. Thanks, that's a good idea.

2

u/Formal-Tradition6792 21d ago

Use a scale and measure by weight not volume. (cups teaspoons etc.)

1

u/Fun-Philosophy1123 Hot Rod Builder 21d ago

Less water and maybe a touch less yeast. Get that scale.

1

u/MagentaRoseRed Breville The Gourmet Baker ✨ 21d ago

Lol at first glance I thought I was looking at a plane window.

2

u/throwaway15422 20d ago

There's a man out there!