Phil
I want to hear the opinions of experienced people. There are two questions:

1. Why the top crust is soft and crumbly. In other words, it flakes off.
I ask critics
I ask critics

2. Why does the roof of bread burst?
I ask critics
I ask critics

Contains: panifarin, extra-R, vinegar, yeast, wheat flour (general purpose and extra), rye flour, vegetable oil, kvass, salt.

Now I am watching the recipe, correcting it. When I get the look, I'll post the recipe. The taste is 100% satisfied.
Phil
Ladies and Gentlemen?
Rada-dms
Phil, I don’t bake black in a bread maker, especially since I don’t see any reason to use additives when baking homemade bread, but I can assume that yeast is too much !! If you wrote down the exact consumption of each ingredient, experienced bakers would immediately tell you what was the matter!
gala10
Phillook this and this Topics. Perhaps you will find answers to your questions.
Tusya Tasya
Phil, I don’t bake in a bread maker, but bread usually breaks if it’s not far enough.
Mar_k
Here's another topic that will be useful !!! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

And the roof of the bread blows away from lack of water!

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