November 28, 2016 - 4:06pm
Photo of my sunken loaf - can you diagnose?
Made in a bread machine - all whole wheat flour. Removed and it had a nice high dome which sunk as it cooled. Here is the pic. Any idea what it could be? Machine has custom programming so I can adjust times for things.
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You could cut back on the yeast, or shorten the final proof time or temperature, or even increase the amount of dough by 5-10%. The latter will give you that full pan look without having to over proof to achieve it.
Paul