My bread comes out clumped/underbaked in the center. What am I doing wrong with the proportions? What are the results of under/over using VWG please?
847889
So sorry Neema! I use 1 Tbsp VWG to 1c four and have never had a problem. Hope you figure it out!
847890
first of all please stop measuring with cups it is a odd and unsafe measure. I use professionally 4-6% gluten, depending on what flour I have. If I have a very heavy, very bran laden flour i go 6 maybe 7% if i have a lighter whiter flour I go closer to 4% As someone else mentioned, you need enough water in your dough. If you get a bread thats not baked through, lower the temperature and lengthen the baking time. Higher temps will only burn teh bread or make a overly thick crust.The best test if a bread is baked through, take the loaf out and knock the bottom. if it sounds thumb, it is not done. if it sounds hollow, it is done. first of all please stop measuring with cups it is a odd and unsafe measure. I use professionally 4-6% gluten, depending on what flour I have. If I have a very heavy, very bran laden flour i go 6 maybe 7% if i have a lighter whiter flour I go closer to 4% As someone else mentioned, you need enough water in your dough. If you get a bread thats not baked through, lower the temperature and lengthen the baking time. Higher temps will only burn teh bread or make a overly thick crust.The best test if a bread is baked through, take the loaf out and knock the bottom.... » Read More first of all please stop measuring with cups it is a odd and unsafe measure. I use professionally 4-6% gluten, depending on what flour I have. If I have a very heavy, very bran laden flour i go 6 maybe 7% if i have a lighter whiter flour I go closer to 4% As someone else mentioned, you need enough water in your dough. If you get a bread thats not baked through, lower the temperature and lengthen the baking time. Higher temps will only burn teh bread or make a overly thick crust.The best test if a bread is baked through, take the loaf out and knock the bottom. if it sounds thumb, it is not done. if it sounds hollow, it is done. « Show Less
847891
I use 3 cups bread flour with 2 tbls VWG. your results may be * not enough time, not enough yeast for proofing, also not knead enough so it densed in the center,
847892
Cook it at 350 Fahrenheit for long enough. Make sure it has risen. If you do both, it should be fine. The only effects of VWG should be that it holds its rise better, unless you make the loaf too dry. If it is too dry, it will not rise well. If it does not rise well, it will be too dense. If it is too dense, it will not bake through.
847893
There is an excellent web site called www.thefreshloaf.com that is a great site for learning how to correct problems with your bread. Just use their search box. You may not be fully cooking the bread. The "thump the bottom of the loaf" method really doesn't tell you if it is done. You want an instant read thermometer to tell you the middle of the loaf has reached 200F-210F. The vital wheat gluten really just adds chewiness. Gluten is the stringy stuff that makes bread chewy. I use it to make up for a lack of gluten in things like rye flour. I don't use it for straight white bread. If you want to ask me more about bread baking my email is heidi@heidicookssupper.com There is an excellent web site called www.thefreshloaf.com that is a great site for learning how to correct problems with your bread. Just use their search box. You may not be fully cooking the bread. The "thump the bottom of the loaf" method really doesn't tell you if it is done. You want an instant read thermometer to tell you the middle of the loaf has reached 200F-210F. The vital wheat gluten really just adds chewiness. Gluten is the stringy stuff that makes bread chewy. I use it to make up for a lack of gluten in things like rye flour. I don't use it for straight white bread.... » Read More There is an excellent web site called www.thefreshloaf.com that is a great site for learning how to correct problems with your bread. Just use their search box. You may not be fully cooking the bread. The "thump the bottom of the loaf" method really doesn't tell you if it is done. You want an instant read thermometer to tell you the middle of the loaf has reached 200F-210F. The vital wheat gluten really just adds chewiness. Gluten is the stringy stuff that makes bread chewy. I use it to make up for a lack of gluten in things like rye flour. I don't use it for straight white bread. If you want to ask me more about bread baking my email is heidi@heidicookssupper.com « Show Less
847894
My wheat bread recipe states use one tablespoon with 6 cups flour-3 wheat and 3 bread flourThouough mixing is very critical. I bake at 400 degrees for 16 minutes (convection oven.) Trynthose things with your next batch of bread.
2042796
As I did not recommend the Zojirushi, I can only tell you about made by hand bread. It's higher and dryer at 5K, so bread routinely raises more quickly and can dry out....so, use a bit less yeast, either a bit more water or less flour, and watch the rise carefully. You don't want to over rise and have it collapse. I never had a good loaf from the Zojirushi, but have made over 350 loaves per week in a convection. Try the King Arthur high altitude recipe for exact measurements. Good luck. Nothing like the aroma of fresh bread!!Breadlady
1912778
I have not had much luck with making whole wheat/whole grain breads. I have tried using the recipes in the book that came with it & followed recipe exactly, no luck. I have made homemade breads of all types by hand for years so I am not a novice bread baker. I would try a different machine.
1703400
What is the recipe making? If it's a "wet" batter bread, such as a banana bread, I'd definitely go for a bigger pan, 9x5. Besides a realistic possibility of batter overflowing, it could end up being too dense since not enough room to expand. BUT If making a yeast bread this would work. I use both sizes for my yeast bread, this pan gives you a beautiful looking loaf because it will crown higher.
879286
I've made the whole wheat twice and it has come out burnt on the outside twice. I wonder if I have a faulty machine. The other breads I made (which allow you to adjust the crust) turned out fine. With whole wheat setting it doesn't allow one to choose a crust... advice?
564924
I had same problem. Sat it on a cookie sheet mid baking when I began to see the overflow into the hole, and then had to do some cutting off of the "extra" when it was finished. Not so great... I actually did one with less batter and didn't get all of the details of the last inch like you noted, so I just piped icing around the entire thing to look like "snow". It worked and no one noticed details were missing because the rest of the house is so adorable.
914397
Using the full box produces a 1 1/2lb. loaf. My bread machine (horizontal) is meant for a 2lb. loaf but this works fine for me. The first time the loaf was lopsided so now I just check before the final rise and center it in the pan if needed. Fantastic bread, especially if you use coconut oil instead of butter.
670500
I'm having the same problem with my Breadman TR875. I'm about ready to try my luck with the Dough cycle and completing the loaves in the oven. The bread tastes fine, has great texture, but the gaping holes are just not very pretty and makes it impossible to make sandwiches from the center of the loaf.
18403
I just put 2 standard loaves of whole grain bread in one without squishing the bread. I do not think the longer ones would fit. I hope this helps.
1393548
I'm so sorry you've had such bad luck. Mine works perfectly and I produce wonderful loaves of fresh bread. Try another brand and report the results. Now I'm worried!!
932606
I used butter and flour and it came out. Some little end here and there I had to repair with buttercrem, which went over almost everything anyway. I hope, this helps
2042795
As I did not recommend the Zojirushi, I can only tell you about made by hand bread. It's higher and dryer at 5K, so bread routinely raises more quickly and can dry out....so, use a bit less yeast, either a bit more water or less flour, and watch the rise carefully. You don't want to over rise and have it collapse. I never had a good loaf from the Zojirushi, but have made over 350 loaves per week in a convection. Try the King Arthur high altitude recipe for exact measurements. Good luck. Nothing like the aroma of fresh bread!! Breadlady
1511896
You have to do some experimenting. Depends on the type of bread -soft/white , whole wheat, multigrain, etc. Where do you keep your bread? In the fridge, in a basket or breadpan? And then find the right setting.
1524693
I have only used mine a few times and I had these same issues the first time I used it. With subsequent I made sure the counter was very wet (not just a few sprinkles) and I used quite a bit of flour. I live in a very dry, mountain climate and have to add extra water to my dough so it won't crack around the edges. I think it just takes practice to find the right amounts. Hope this helped some.
2089758
Since I responded to this question, I have conquered what should have been much easier (for me) on how to make a beautiful loaf of old-fashioned bread. I have finally been turning them out in perfect form and taste. The secret to correcting my far from perfect loaves was to make sure the paddles were clean underneath so they could turn as they are meant to turn. It speaks poorly as to my cleanliness I suppose, but I really thought I had them clean before I discovered I did not. This West Bend is one nice bread machine and I'm glad I stuck with it.
2201745
Try adding an extra T of flour or so when it's kneading. Usually when the dough "collapses" like that there's too much liquid. I also lift the lid and let the steam escape as soon as it's done.
1205228
HI-- My bread came out like a normal loaf-- I did use regular eggs-- and I used whole eggs. I also added a 1/4 cup sugar away from the yeast. My Machine guidelines say to start with all wet ingredients on the bottom of the pan (make sure your water is warm enough) then add the dry ingredients with the yeast on the top on one side of the pan and I put the cup additional sugar on the other. I chose the darker crust option. My bread came out pretty good.