Concave bread
Jul. 17th, 2010 08:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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boilingwaterHi, I'm looking for advice on bread machines. I have a delicious recipe, which turned out all right the first few times I made it, but has recently been producing bread that first rises then sinks dramatically, causing an interesting inverse parabola effect.
The only changes I've made are brand of yeast, and possibly loaf size setting.
The brand of yeast: I was buying little sachets of the stuff, and I shifted to a big bulk cannister, in an attempt to make it more economical. My goal is to have nicer bread that costs less than a loaf from the supermarket. I tried doubling the yeast, but the bread was still concave.
The loaf size setting: I don't remember which setting I had it on before, but recently I have had it on 1kg. The problem is that there are three possible settings: 750g, 1kg, and 1.5kg, and this recipe calls for 4 cups of flour, which is neither 750g nor 1kg, but somewhere in the middle. But yeah, I might have previously set it to 750g and then forgot that this was the right settinng.
The bread still tastes fine, it's just aesthetically displeasing.
Does anybody know which of these causes is likely to be the culprit, or if it's something else entirely? Thank you.
The only changes I've made are brand of yeast, and possibly loaf size setting.
The brand of yeast: I was buying little sachets of the stuff, and I shifted to a big bulk cannister, in an attempt to make it more economical. My goal is to have nicer bread that costs less than a loaf from the supermarket. I tried doubling the yeast, but the bread was still concave.
The loaf size setting: I don't remember which setting I had it on before, but recently I have had it on 1kg. The problem is that there are three possible settings: 750g, 1kg, and 1.5kg, and this recipe calls for 4 cups of flour, which is neither 750g nor 1kg, but somewhere in the middle. But yeah, I might have previously set it to 750g and then forgot that this was the right settinng.
The bread still tastes fine, it's just aesthetically displeasing.
Does anybody know which of these causes is likely to be the culprit, or if it's something else entirely? Thank you.
