Trouble with bread machine recipe. I moved to Utah from Montana.?

Question

My machine is about 12 years old, is a Zojirushi and I've successfully made thousands of loaves. But I cannot make a great loaf since the move. The texture is course and sometimes it rises up and then falls down before baking. The man at the store where I purchased it said my flour is too course, BUT I HAVEN'T CHANGED IT!!!! I have purchased new yeast. The recipe:

1 2/3 c water
2 1/2 teas. yeast
1 T. sugar
3 cups flour
1/4 cup vital wheat gluten
1 1/2 teas. salt

Thanks for any suggestions you might have for me.

Answer 1

Baked goods are effected by many things, especially elevation, temperature and humidity. I looked on line and found a possible reason as to why this is happening to you. You can also look for further information at the link I have placed in the source box. Good Luck!

Adjusting Bread Machine Recipes
For High Altitude

By Pat Kendall, Ph.D., R.D.
Food Science and Human Nutrition Specialist
Colorado State University Cooperative Extension
January 1, 1997

Whether you are the new owner of a bread machine or pulling yours out of the closet to give it one more try, don't be too disappointed if the recipes that come with the machine don't produce the finest loaf you've ever experienced. It's not you; but Colorado's high, dry, thin air that's causing the problem.

Bread machines are designed for appropriate proofing at sea level. As altitude increases, there's less air pressure to resist the rising dough, allowing it to rise more quickly. Without adjustments, the dough may overrise and fall, causing the bread to become dense or coarse in texture. Overrising at the final stage of proofing may cause a mushroom-like top.

In addition to altitude, Colorado's low humidity poses a problem. Flour has a moisture content of approximately 12 percent. When it is stored in an arid climate, its moisture content decreases. As a result, you may need to add additional liquid to achieve optimal dough elasticity and protect the motor from stalling.

One or more of the following recommendations may be beneficial in troubleshooting altitude and humidity differences.

Decrease yeast by 1/4 to 1/2 teaspoon for every package (2-1/2 teaspoons) called for in the recipe. Also, use regular active dry yeast, not the fast-acting variety.
Add a little salt. Although nutritionists recommend reducing salt for health reasons, salt inhibits the action of yeast and promotes slower rising. Increasing salt from the usual 1 teaspoon to 1-1/2 teaspoons per recipe often can significantly improve bread texture without affecting taste. At 1-1/2 teaspoons per loaf, the sodium content is 150 milligrams per slice (assuming 20 slices per loaf), which is similar to commercial breads.
Add 1 to 2 tablespoons of additional liquid per cup of flour in the recipe. Be careful, however, not to add too much liquid. If the bread dough does not come clean from the sides during the final stages of mixing, there is too much liquid in the system.
Use a longer mixing cycle, if available. If your machine has both sweet and white bread settings, use the sweet bread one. Its longer mixing cycle may help control over-proofing by allowing the gluten in the dough to develop more fully.
Add a little gluten and/or lecithin. As a last resort, these additives may help stabilize the structure of the bread so it is less likely to fall. They often can be purchased at health food stores.
An excellent source of altitude-adjusted recipes for making breads, both in bread machines and regular ovens, is Colorado State University Cooperative Extension's bulletin, "Making Yeast Breads at High Altitudes." Copies are available from the Colorado State Cooperative Extension office in your county or the Cooperative Extension Resource Center, 115 General Services, Colorado State University, Fort Collins, CO 80523.

For more information, contact your local Colorado State University Cooperative Extension office.

Answer 2

Question -- is your new home in Utah at a higher or different altitude than your old one in Montana? That can affect the amount of leavening needed for a particluar recipe.

The fact that the texture is different makes me think that something is going on with the amount of yeast. Try adding a little less or a little more, and see what happens.

There's also the possibility that the unit itself was damaged in transit and that it's now getting too hot. That would also account for the rapid rise and collapse of the dough. Have you had it checked out to see if everything is OK?

I'll give this question some more thought and do some research on it. If I find anything else, I'll add more in an edit.

Answer 3

Looking at the mean elevations of Utah & Montana, I'd say the problem is a change in altitude. Utah has a higher mean elevation than Montana. Try adjusting the recipe for using recommendations for high altitudes.

I did a Y! search on "high altitude bread baking" & found these sites. The first one deals specifically with using bread machines in higher altitudes.

http://ces.uwyo.edu/pubs/wy989.pdf
http://www.wholefoodsmarket.com/recipes/kitchentips/cooking_altitude.html
http://recipes.chef2chef.net/recipe-archive/17/098136.shtml

Answer 4

Soft Sammich Bread 3 cups bread flour 1 t salt 1 tbsp powdered milk 1 cup water 1 tbsp sugar 2-1/2 t yeast (one packet) 2 tbsps butter or shortening Place ingredients in bread machine in the order recommended by the manufacturer.

Answer 5

it might be the altitude or humidity. It is very dry where I'm at in Montana.