June 25, 2021 - 4:55pm
I make a diabetic bread with odd ingredients. That said, everything comes out fine except during the cooling phase, the sides collapse in. It's a nice tall loaf and is fine initially, but once the side's collapse in, those side edges get too dense. In general, what could cause this. I can post this odd recipe but I think it's more of a general question.
Try baking for a few minutes in the oven without the tin, when the bread is nearly done.
Also I heard cooling the bread on its side can help with this problem
Thanks, I'll give it a try today.
I tried using a larger loaf bread machine. The other one was 1 lb and this one ia a one and a half pound loaf. The bred came out with the best crumb of any bread I've ever made. The reason I went to this machine is because it has a slightly different process despite being made by the same company. On this machine they're only 2 rise courses while on the smaller machine there are three. In any case the bread came out tasting delicious and fully cooked, but the sides still sunk in. The bread has a 5 inch wide base, but by the time you move up to the mid-level of the bread, it's only 3 in wide. The top is not caved in. It's a very soft loaf with a fairly soft crust.
Baking for the last few minutes without the tin is supposed to harden the crust, so I guess you didn't do it if the crust is soft? Did you cool it down on its side?
I did try cooling on its side oh, but it didn't make any difference. I did use a medium crust setting instead of a light or dark setting. Now I see that it came out so soft oh, I can switch to the dark setting. That doesn't crease the baking time by about 5 or 10 minutes.
One at a time:
I can try reducing the moisture but the texture is so perfect I hate to do that. I can increase cooking time. I can also add more fiber without any problem at all. The recipes in the book for each size loaf, each call for one and a half teaspoons of yeast and that's what I do. That however makes no sense to me because why would you use the same amount of yeast in a 1-pound loaf as in a 1 and 1/2 lb loaf.