Need help on bread

[seedcorn]

i use a bread machine to make dough, then bake. Normally, I make white bread. This time I added a cup of whole wheat in place of cup of white. After rising in machine, divide into 4 small loaves, allow t to rise in pan in warm area covered with wet towel. This time, it didn't rise as fast so I gave it more time. This time it collapsed.

Start telling me everything I did wrong. I'm a big boy, I can take it....

 

[baymule]

You gave it more time, it collapsed. You told us what you did wrong.

 

[thistlebloom]

What Bay said. Adding whole wheat does make the rise time slower but you have to watch it. Did you re-loaf and let it rise again? The second time around would have been a little quicker. You can salvage collapsed dough, I've done it often. Get distracted and go outside, come in and have to re-knead and loaf it out again. But it bakes up just fine.

 

[seedcorn]

Ok, so let me get this right. After it collapsed, I should have taken it out and knead it again?

 

[Smart Red]

Yup! I've done that many times. Resting the bread and letting it raise again doesn't seem to hurt the bread I've made.

 

[seedcorn]

Will second rise be lower than first rise?

 

[Smart Red]

About the same. The yeast should still be working so the same or perhaps a bit higher, but not much.

 

[ducks4you]

Also, check the expiration date on your yeast. Even if it is past, you can add extra yeast and make it work. I suggest that you try making bread withOUT the machine and then you can gauge the rising times at your house. Elevation and temperature affect it.

 

[baymule]

A man that makes bread should be on the cover of People Magazine as sexiest man in the world! holding loaf of bread of course!

 

[bobm]

Seed, This is what my grandmother did : next time when the dough falls, disolve a little brown sugar ( teaspoon to table spoon depending on amount of dough . She also used a tablespoon or two of honey but do not add water) in just enough warm water to dissolve, add to and kneed throughly ( you may have to add a pinch or two more flour if the dough is too wet ) cover with a towel , let rise, bake. I use brown sugar or honey when I add the yeast to make pizza / calzone dough from scratch whenever I want a thicker but soft crust since I overload the toppings / stuffing with EXTRA meats, onions, mushrooms, pinapple chunks, bell pepper, etc.