SOURCE: Bread Rises Beautifully - then sinks in middle during bake cycle
Sinking in the middle means that there was too much rising for the amount of structure in the bread.
Usual causes:
-too much yeast (reduce 1/2 tsp.)
-too much sugar (reduce 1/2 tsp.)
-not enough salt (increase 1/4 tsp.)
-too much water (reduce 1 tbsp)
Another possible remedy: use "best for bread" flour, it has more gluten, or add gluten separately, 1 tbsp.
Start with reducing amount of water.
SOURCE: my bread sinks in the middle when baked. cannot find my manual.
here is the manual.
Pls rate the answer
Kurt
http://kitchen.manualsonline.com/regman/exit/ct?url=aHR0cDovL3d3dy5wYXJvZGlkZXNpZ24uY29tL0JyZWFkTWFrZXIvUmVnYWxQcm8uaHRt&idDeviceType=2904&idMfg=1158&idProduct=1015237&idThread=1408837&idMexResource=u52622
SOURCE: The bread did not bake. The ingredients mixed,
You may have a bad heating element. If this is the case it will be hard to find that part.
SOURCE: Lately, every time I bake bread (using same recipe
Hi,
It could be that the belt is worn and not kneading the dough properly. Either that or the paddle is sticking (see if you can spin it by hand), or the heating element is not getting hot enough. Hank
SOURCE: sink in the end of the baking process
Hi,
Most bread machine manuals include a wealth of information about how to
use the models so that they work at their best and produce great loaves
of bread. Many manuals also have a troubleshooting section near the end.
Before you contact customer service or attempt to take apart your
machine, read the manual completely and try restoring your machine to
its original settings, testing it again, and finally trying the repair
ideas offered in the troubleshooting section.
If you've misplaced your
manual, you may be able to find a down loadable copy on the
manufacturer's website.
If the problems you're having relate to your finished loaves of bread
rather than to your bread machine itself, you might be able to solve
them by experimenting with the machine's settings or the ingredients in
your bread. For example, expired yeast could result in a loaf that
doesn't rise, and especially warm weather could mean a loaf that will
sink in the middle.
Play around with ingredient amounts and types to see
if your loaves improve when you use certain combination or settings.
You can also experiment with the machine itself, disassembling its parts
and putting it together again after you attempt to locate the problem.
If your bread machine is still under warranty, customer service
representatives from the manufacturing company should be able to offer
you online or telephone assistance. If you're not able to resolve the
issue over the phone, you may be able to send your machine back to the
manufacturer for free or low-cost repairs.
Even if you don't have a
warranty for your machine, you can still contact the manufacturer for
troubleshooting assistance and repairs, although you may have to pay a
fee. You can also search for appliance-repair centers in your area and
check to see if any of them handle bread machines.
Have a nice day.
Yeast: Use active dry yeast for all your standard-rise bread recipes and rapid-rise dry yeast for all your fast-bake bread recipes. Fast-Bake aka Ultra-Bake aka Rapid-Bake aka Express-Bake is an option available on select models. Always refrigerate your yeast with a close eye on the expiration date. When using grocery-bought bread mixes always substitute the yeast packet provided with fresh active dry yeast. Tip: A packet (or "sachet") of active dry yeast contains 2-1/4 teaspoons.
Baking Surface Prep: Spray, not wipe or smear, the inside of your loaf pan generously with cooking oil before adding the ingredients.
Water: Use only drinking or filtered water, never tap, boiled or distilled.
Ingredient Temperatures: All ingredients should be at room temperature before pressing Start. Specifically 70 to 80 degrees F, 21 to 87 degrees C. Add liquids, oils, salts, sugars and seasonings first, next the flour, and last the yeast.
Delayed Start: Flour floats on the surface of the water until the initial kneading phase begins. That is why many breadmakers have a programmable start-delay timer. You can add the ingredients tonight and wake up in the morning to the aroma of fresh-baked bread.
Shelf Life: Refrigeration and/or freezing finished loaves is not recommended. For best results store them in a breadbox. Tip: Adding 1-2 tsps of lemon juice to any bread or dough recipe will double the shelf life of your bread.
Measuring: Water MUST be measured using a clear liquid measuring cup. Dry ingredients MUST be measured using standard measuring cups. All measurements, either spoons or cups, MUST be leveled.
Slicing The Loaf: Electric carving knives work best, especially when using a slicing guide. Be certain to wait until the loaf is cool to the touch before slicing.
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That is a temperature warning that is an automatic feature on bread machines. What the machine is telling you is that the oven chamber is still too hot from baking the last loaf. It does that to prevent you from starting another loaf and having that loaf fail due to the high heat killing the yeast. If you want to bake more than one loaf push the STOP button till it beeps, unplug the machine, raise the lid, and leave it open for no less than 20 minutes. It should work fine by then if not let cool off another 10 minutes. It will be cool enough by ½ an hour to start another one.
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