I've just baked my third loaf of bread in my new bread machine (yay, me) and it fell a little. Not a total collapse, but a bit.
Here's the recipe I used:
1.5 cups whole milk
2 Tbls sugar
1.5 tsp yeast
I proofed these together for 10 minutes, then added the rest:
1.5 tsp salt
3 tsp vital wheat gluten
360 grams (~3 cups) Whole Wheat flour
I set the machine to the Whole Wheat cycle and let it go. As you can see in the photo, it has a more open, less dense crumb in the upper third of the loaf. That area is also more moist.
Is it possible I could fix this by moving it to a loaf pan for the final rise, and bake it in the oven? Maybe a few minutes of hand kneading before returning it to the machine for the final rise/bake? Overall, we're pretty happy with the texture; it's the light, fluffy loaf we want for everyday. Any suggestions for tweaking it?
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