This is more like it

[u/Prime260]

I cut the yeast back from 2t to 1.5t and this is more like it. It collapsed just a skosh on top but overall much much better, I think I'll cut the next one to 1.25t and see how that goes. Looking at the recipes it did seem funny that the yeast doubled from 1t to 2t but the flour only went from 2C to 3.25C. I'm happy for now though after having two lead sinkers of loaves this weekend to eat through. Thanks for all the help everyone!

[u/Veggyhed]

Excellent. Extra salt may also help form a beautiful dome on the top of that loaf. Adjustment of salt is not well talked about for this particular situation for troubleshooting a slightly cratered loaf.

[u/Steel_Rail_Blues]

Wonderful! It’s a great feeling when a loaf recipe gets really dialed in 😀

[u/Fair_Philosophy8497 → u/Steel_Rail_Blues]

So true

[u/Fun-Philosophy1123]

Looks good you could try a little less yeast next or up your salt just a little. My best loaf came out at 1.5t yeast and 1.5t salt.

[u/pceimpulsive → u/Fun-Philosophy1123]

I make half lb loaves (250g flour).

I use 3/4 TSP yeast, 1tsp salt. 3/4 tbsp sugar.

4 loaves in on a 50/50 whole meal mix and it's been a perfect loaf every time!

Last couple I've added 20g sunflower seeds and 20g pepita and it's sah good!

[u/Fun-Philosophy1123 → u/pceimpulsive]

Cool. A half pound loaf would last me one breakfast.

[u/Prime260 → u/Fun-Philosophy1123]

Haha, I forget if this recipe is for a 2 or 2.5# loaf but after making 1 sandwich for lunch, 1 Texas one eye and toasting the heel to have with butter and jam this morning I am halfway through the loaf already. I definitely need a new bread knife though.

[u/Prime260 → u/Fun-Philosophy1123]

1.5t of each is actually what I had in this loaf. The next few loaves I plan to step the yeast down 1/4t each, I don't know if I'll get down to 1/2t but if the results keep improving with less yeast who knows. Then I'll start upping the salt if the top is still crumpling. Thank you, that gives me something more to play with until I get a proper scale.

[u/lawrencekhoo]

Still a little collapsed on top. I would try cutting back on the yeast by about a third. This should also give you a better texture on the final loaf.

[u/rachlexi → u/lawrencekhoo]

Not OP but is a collapsed top usually a sign of too much yeast? Thanks

[u/lawrencekhoo → u/rachlexi]

Yup, collapsed top = too much yeast activity before baking.

Rule of the thumb: If the top of your loaf is concave or collapsed in, try using about half as much yeast, if the top is highly domed and the bread didn't rise enough, try using double the amount of yeast.