Just got a new Ambiano bread machine from ALDIs. This is my first bread machine loaf.
How did I do?
by Earlybird1198
1 Comment
dnorge
Could be a couple of reasons. If the room temperature is noticeably warm, the yeast will rise faster and higher, but that can’t be sustained, and the top crust falls. This can be hard to overcome, especially in locations with hot summers or an over-heated house. You can stop the automatic cycle and code in a manual bake only cycle once the dough is ready, that is, before it over-proofs/rises. The trick is knowing/judging when that might be. If you were making the largest-sized white loaf ( most recipe manuals and machines allow for multiple sizes), then at the end of the last rise before the bake cycle the loaf should be no more that 1/2 inch above the rim of the pan. So, once your loaf gets to that point , switch to a manual bake. The manual will explain how to use the bake only cycle. Also, you will manually select the bake time and temperature for the original cycle you selected. The manual will likely have a table showing the cycle times, including the bake time and the temperature.
Another reason is if the measurement of the water used was not accurate, that is too much water, the loaf will rise well but there isn’t enough strength in the top of the rise and it collapses. Accurate measuring equipment can be a little more expensive, but it is worth it. Markings on a regular measuring jug, for example, are not fine enough to measure fluid ounces/mls under 1.6fl ounces/50mls. I have used a measuring jug to measure out 1 cup/250mls, and then used a medicine glass to measure .5 fl ounce/15mls. Those medicine glasses are really accurate.
Other followers may have more suggestions. Despite having sunk a little at the top, I bet the bread tastes great!
1 Comment
Could be a couple of reasons. If the room temperature is noticeably warm, the yeast will rise faster and higher, but that can’t be sustained, and the top crust falls. This can be hard to overcome, especially in locations with hot summers or an over-heated house. You can stop the automatic cycle and code in a manual bake only cycle once the dough is ready, that is, before it over-proofs/rises. The trick is knowing/judging when that might be. If you were making the largest-sized white loaf ( most recipe manuals and machines allow for multiple sizes), then at the end of the last rise before the bake cycle the loaf should be no more that 1/2 inch above the rim of the pan. So, once your loaf gets to that point , switch to a manual bake. The manual will explain how to use the bake only cycle. Also, you will manually select the bake time and temperature for the original cycle you selected. The manual will likely have a table showing the cycle times, including the bake time and the temperature.
Another reason is if the measurement of the water used was not accurate, that is too much water, the loaf will rise well but there isn’t enough strength in the top of the rise and it collapses. Accurate measuring equipment can be a little more expensive, but it is worth it. Markings on a regular measuring jug, for example, are not fine enough to measure fluid ounces/mls under 1.6fl ounces/50mls. I have used a measuring jug to measure out 1 cup/250mls, and then used a medicine glass to measure .5 fl ounce/15mls. Those medicine glasses are really accurate.
Other followers may have more suggestions. Despite having sunk a little at the top, I bet the bread tastes great!