On my bread machine, my loaves keep sinking at the top in the middle! what am i doing wrong?

Question

My bread machine has presets for everything, so could it be im adding too much of something, I have reduced the amount of salt (by half) and sugar ( by a third) going into the mixture, any help would be appreciated, please help as im on the breadline here....lol

Answer 1

use the described amount.
check the seal on the machine to make sure no excess air is escaping.
You may need to cook a bit longer!

Answer 2

I think you have added too much liquid.
For a 500g loaf you need 500 g of flour and about 300 to 325 ml of warm water depending on the flour you are using.
I use following technique with continued success. Add in order.
one or two table spoons of olive oil.
320ml of warm water.
large pinch of sugar (four fingers)
small pinch of salt
dried yeast.
500g of flour . I usually mix half white with wholemeal, spelt or whatever.
Set it to make dough which should take about 1 1/2 hours.
After 30 minutes peep inside, the dough should be a ball but not sticky and not showing unmixed flour. If it is either whip it out and add flour or water as necessary then put it back in.
When it has finished it should be well risen (brown and wholemeal rises less).
Put your oven on at 220 degrees.
Punch your dough once in the middle so it collapses.
Take the dough out and gently shape it. Don't bang it about or kneed it. Put it above the oven or some where else warm until it doubles in size.
Bake for about 25 minutes. If you make rolls then about 15 minutes.
It works with any flour, it's very easy, your loaf looks like a real loaf - not some cubic artwork and people will think you can really make bread.
good luck

Answer 3

I have never used a bread machine, but I have made homemade yeast bread before, and I know if I didn't make it on a dry, warm day, my loaves sank in the middle. I don't know if your loaves are exposed whenever they are rising, but perhaps if they are, this could be your problem... not enough dry heat during rising. If your bread is always inside your machine, then I am at a loss as to your 'flat bread"! LOL Good luck, and I'll come back to see what you found out! I wanna know too!! :)

Answer 4

According to the instruction manual with my bread machine, that may be caused by too much liquid, old flour, or the wrong kind of flour.

Also consider wherther you have your machine located in a draft and whether the liquid you are using is warm (not hot, not cold, just room temp or a little warmer).

Answer 5

This happened to me a few times and then I realised my dry yeast was past its sell by date. I also put in a bit more dry yeast. The recipe asks for 1 1/4 teasp. I add 1 1/2 and this seems to work.

Answer 6

i am going in the direction of the middle too except that's a clean loaf, then i am going decide for the right ( minus the heel of course ). I additionally decide to place the mayo or mustard on the two factors ans whilst the sandwich is achieved, i like to flatten it down with my palm previously ingesting it. i did not comprehend that I had some " rules of the sandwich " that I stick to.

Answer 7

I think it was the way u put the ingredients into the machine, they have to be stacked in a certain order, so all mixes evenly. The tempature of the water may have something to do with it.

Answer 8

Your a dude with a bread machine... That's the problem LOL

Answer 9

use the machine to do the mixing, kneading and proving, then take the dough out and bake it in the oven...works better