Ever have trouble keeping your loaf up?

No jokes now.

My loaf collapsed. Here are pics of the bread I made in the bread machine.

It looks like 'funnel bread'. Heh.

Wadda ya suppose went wrong, gang?





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It's something in the recipe I'd think. Perhaps the yeast don't have enough sugars to feed on?

I'm not much of a baker really. A Muffin here or there.

 

fill with cream chicken and veggies,, eat pot pie.. D:

 

I blew my loaf twice today

 

Sick or something?

 

That's a resourceful idea. I never thought of that.

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^lol

 

Adding some Viagra to the recipe might help keep the loaf up.

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It would make a great edible chili bowl too

 

I had enough sugar and yeast in the mix. However, I kept the bread in the pan until it cooled completely.

I'm guessing that the steam couldn't escape, condensed, formed a partial vacuum, and sucked the bread in. The bread did seem a little soggy.

Oh well. That's my theory.

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that looks really cool and delicious.

 

Well, I'm not saying that it's necessary that you bake another loaf to test this out, but I think you should.

Also mail me some.

 

its actually a sign from above

 

I have let my bread cool in the machine and it has not done that so I am not sure if that might be it.

I did at one time buy flour and for some reason had no luck at all with the few loaves I made, threw it out and bought new and had normal bread again. It did not collapse but it did not rise well.......so maybe try new flour.

Good luck

 

The freshness of the flour and yeast means a lot.

The same bag of flour produced good bread in another machine. The machine the collapsed loaf came out of has a fairly narrow and tall pan. So, it's probably difficult for the steam to escape.

I'll make another loaf and pull the bread out of the pan just after it's done and see what happens.

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Good idea, perhaps it was just one of those fluke things, they do happen sometimes. Although as others pointed out it does make a fetching food bowl!

Consider yourself a creative bread maker.

 

it's a loaf of air. i don't think you let the dough ferment enough

 

I used the quick-acting yeast in packets. It's not the fermenting type, so it doesn't need time to ferment.

The machine does about 3 knead-rise cycles, and the bread formed a nice high bubble. I think the yeast was ok.


More Evidence:

Check out the top shell that remained above the air portion. There are vertical shreds of bread as if the rest of the bread shrank while cooling and literally pulled down some of the bread that was near the outer crust shell. That's consistent with the steam condensation theory.





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