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You should take the dough out of the machine at the start of the final rise (the second rise for most bread recipes) for shaping. This is true for bread machines and breads made with other methods.
See page 29 (page 35 of the PDF) of the BreadMan Ultimate Bread Machine manual for an example of this timing. This manual is available here: http://www.useandcaremanuals.com/pdf/TR2200C.pdf .
The baker in my family prefers to hand knead her dough. The first rise is always done in a bowl. The second rise is in the bread pan or on a baking sheet after dividing the dough and shaping the loaves/buns.
A couple of ideas. Firstly get fresh yeast, I use active dry yeast from the bulk barn, it is way cheaper than "breadmaker yeast" and I use a bit more. When I want more rise to my bread, I add an egg, which works wonders.
A few tips.
The yeast must be absolutely fresh, use sachets instead of packets.
Keep yeast well away from the fats and liquids.
The fast rise setting will produce less rise than the full program.
You must only use strong bread flour.
Open lid immediately beep sounds.
That is a difficult problem. One thing you might try to get a better rise in your machine is to cut the salt in your recipe by one half. It's healthier that way too. Please let me know the result.
Bread not rising correctly is complicated since there are so many factors involved more than just proofing temperature. You should hear a short click once in a while as it cycles the heater on for just a second at a time. You won't notice any considerable heat since too much heat will kill the yeast. Bread not rising correctly is normally due to the gluten not being developed in the bread or the flour was poor quality without much gluten to begin with. You can try adding some "Vital Wheat Gluten" to each batch to help and at the same time adjusting the yeast up by a half teaspoon at a time. Also keep in mind that the salt you add to the dough will ****** the yeast. Try and limit the salt to a teaspoon per loaf. Too little salt and the taste of the bread will go bland on you. Another aid to rising is to add some Diastatic Malt Powder to assit in the rise. And lastly, remember that you whole wheat flour will never rise as high as white flour.
After its mixed the ingredients and before it cooks, it should sit for a while to allow the mix to rise. Check that the heater is on in this period, otherwise, if its cold, it wont rise
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.
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