The dough shrinks when the bread baking process begins

Such is the problem - after kneading the dough, when a loaf has formed before baking, as soon as the ten turns on, the dough begins to sit down.

Here here written:
RISE BREAD DROPS IMMEDIATELY OR DURING THE FIRST STAGE OF BAKING

- The bread has risen too high. Next time, reduce the amount of yeast or use a faster baking cycle.
- Too much liquid added. Reduce the amount of liquid by 1-2 tablespoons or add a little flour.
- Not enough salt. Salt helps control the rise of the dough.
- The bread maker is in a draft or was moved or shaken while preparing the dough.
- The dough has risen too much due to too high humidity and warm weather.
- If cheese was used in the dough, there was too much of it.

I recommend reading here # - this is generally an enceclopedia!
Briefly here #

Such is the problem - after kneading the dough, when a loaf has formed before baking, as soon as the ten turns on, the dough begins to sit down.

These problems are discussed in the topic Bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

fermer_1941
Check the bread maker model. There are models with a terribly gluttonous bucket. It sucks the bread down. Tip: you need to feed the bucket. When not baking, throw a crouton into the bucket, like a brownie

how often to feed - I bake every other day. Throw the crouton from baked bread or buy it. In general, a little bread remains in the bucket under the stirrers - is that not enough?

What are the leftovers? They don’t stay with me - I lick the bucket. In a good way. I wash it or wipe it with a cloth, but there is no residue. Well, I choose a bread machine with a non-greedy bucket.
Have you read the topic that was recommended to you? This one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0? Found the reason or maybe you already guess where the misfire was?

I sit and think - everything seems to be according to the recipe, I use measured containers. True, I used to pour water from a measuring bucket, but now I weigh it on a scale. And after that, the bread began to settle before baking. But in principle, 1 g is equal to 1 ml

my bucket before baking. Sometimes I wipe it with a napkin with sunflower oil

[read and understand]

I sit and think - everything seems to be according to the recipe, I use measured containers. True, I used to pour water from a measuring bucket, but now I weigh it on a scale. And after that, the bread began to settle before baking. But in principle, 1 g is equal to 1 ml

It's hard read and understand the subtleties of the baking process in the MANUAL or in the topic "Bread rises, but falls inward. Reasons." https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

Or you just want to talk, especially in a non-core topic ...

Yes, if only there was one reason, and there are as many of them as the components of the test. read everything, and I think that the problem is in the water and its temperature. Now the apartment is 21 degrees, I heat the water, well, up to about 30. I will try to add a little less water to the dough.

Since you are just recently on this forum, I would like to explain to you some points.
To begin with, of course, you will read the topics on which we have unanimously dropped links to you.
And then, having made some conclusions, take the recipe from the forum and try to make it. If it does not work out, then in the same Temka ask questions with a description of how much of what was put and what defects in bread or pastries turned out. And they will help you.
In the meantime, we are abstractly trying to solve the problem.
I hope you will.

You should not create new topics, since these questions have already been raised a billion times, and they will try to help you, only the subject of discussion should be. In the meantime (I repeat) the problem is blurred with your bread.

Good day!
My dough also fell off when baking. I used Fermipan Red yeast. As soon as I changed them to Saf-Moment fast-acting, the fall stopped.

[read and understand]

It's hard read and understand the subtleties of the baking process in the MANUAL or in the topic "Bread rises, but falls inward. Reasons." https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

I quote myself - we read and learn how to make dough and bake

Hello everyone who participated in the discussion. The problem seemed to be solved - I reduced a little water, the dough did not stick to the mold during kneading, and the bread stopped dropping when baking. And one more nuance - they began to measure the water with a measuring glass, and not on the scales, and added 40 grams of flour for 1 kg of baking,

The bread seems to work out, the dough does not sit down - I figured it out, but there is still a problem - white bread crumbles strongly and the bread is denser at the bottom of the loaf than at the top. How to resolve this issue?

Over time, I noticed: the more you put in vegetable oil (more often olive oil), the less bread crumbles.

Thanks for the advice, I'll try. But I think when I make Borodino bread - there are honey and vegetable oil - there are no such problems, but with white bread - such a problem. In truth, I do not make pure white bread, but add some of the whole grain flour. It turns out like under the Soviets - bread for 16 kopecks.

In general, I always add olive oil, mainly oil. The bread does not crumble. And the egg, as advised, I do not add. For some reason, it seems to me that this will not solve the problem.

... I think my dough is crumbling due to the fact that I add whole grain flour, there is a lot of bran. When baking pure white bread, everything is fine.

... I think my dough is crumbling due to the fact that I add whole grain flour, there is a lot of bran. When baking pure white bread, everything is fine.

The dough needs to be made softer, you can add a little butter, but whole grain flour has nothing to do with it, it turns out gorgeous bread.
And keep an eye on the flour / liquid balance. Whole-grain flour gingerbread man. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

Admin, that's what I do, White bread - no problem. But with whole grain flour - such a problem, I have already selected the ratio of water and flour - bread does not sit down when baking - but the top is much looser than the bottom. Nothing - water, a lot of flour, I will continue to experiment.

Looked at the link - the same thing with me. Maybe I'm already sorting out grubs and find fault with bread.?

Admin, that's what I do, White bread - no problem. But with whole grain flour - such a problem, I have already selected the ratio of water and flour - bread does not sit down when baking - but the top is much looser than the bottom. Nothing - water, a lot of flour, I will continue to experiment.

The top of any bread will be a little looser, since the dough needs to rise up - here it is still dense at the bottom, and looser at the top, and the proofing time has already ended, the walls of the bucket do not allow the dough to expand in breadth. Observe any dough in the x / oven.
This is especially noticeable if the portion of the dough is large, from 400-500 grams of flour

but how to insert pictures?

[How to insert a photo into your message]

but how to insert pictures?

The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

How to insert a photo into your message

Unfortunately, bread falling off at the start of baking is a disease of the Moulinex 6002 bread machine. In my experience, it is irreparable if the flour / liquid ratio in the recipe is less than 1.6. Therefore, flour must be added to increase the viscosity of the dough. Normal bread is obtained with a flour / bread ratio greater than 1.65. This is confirmed by the fact that in the book "100 Recipes" there is not a single recipe for wheat bread with a lower ratio.
Unlike Panasonic.

If only you make such a conclusion for X / mulinex stove. I have not seen Vicki Smellwood in this book, unless we are talking about this book "100 Recipes", mention of the Mulinex x / stove.

I baked bread using this book, I had to adjust the dough.

Yes, I agree that the ratio of water to mukina corresponds. In the recipe, the ratio was 1.7 - the dough sat down.When I tried, so that the dough lagged freely from the walls during kneading, the ratio was 1.875 - 400 grams of water and 750 grams of flour (this is for 1 kg of bread) It turns out cool bread. and even 1.5 hours before the end of baking, I make a couple of indentations, extended with a plastic spatula. It then turns out, as it were, from three parts and the top of the bread is not loose.

I'm talking about the cotton model Moulinex 6002 and the recipe book, which is attached to it "Around the world. 100 recipes."
I have this model for about a year and I could not get from it the same fluffy soft airy bread that I get in Panasonic. (I have 2 bread machines - at home and in the country).
Numerous attempts to bake bread using recipes from the Panasonic management in Mule have failed. In a literal sense, the top of the loaf turned out to be a failure.
Bread according to the book "100 recipes" (regular wheat), as a rule, in Mula turns out to be normal, but not so airy, since all the white bread recipes in this book have a flour / liquid ratio of more than 1.65. And for Panasonic this ratio is at the level of 1.43-1.54. That is, initially the dough is less viscous.
By the way, the Muli 3000 manual has a milk white bread recipe with this ratio of 1.52. This recipe is very close in composition to the recipe for milk bread from Panasonic. In 100 recipes this bread is not, or rather there is bread with this name, but the recipe is different - the dough is more viscous, there is much more flour.
For some reason, in Mula 3000 it is possible to bake such bread, but in 6002 it is impossible. And really it is impossible - it fails. Checked.
It seems to me that this problem is determined by the shape of the container. Muli 6002 has it wide and low. The cross-sectional area is much larger than that of Panasonic, and the height is much less. No less viscous dough can keep its shape with such a large cross-sectional area - it falls through. Therefore, you have to add flour.

Admin! You write "I baked bread using this book, I had to adjust the dough."
Did you bake bread with this book in Mula 6002? Or another bread maker?
If in another, then the correction is needed, of course. Other bread makers have normal containers, not troughs
This, of course, contradicts the principle "The bread recipe does not depend on the bread machine." But when this principle was formulated, then there was no Muli 6002 with its container shape. At that time, all bread makers had about the same shape of the container. And the baking modes are also similar. This is no longer the case. IMHO as they say

Yes, I agree that the ratio of water to mukina corresponds. In the recipe, the ratio was 1.7 - the dough sat down. When I tried, so that the dough lagged freely from the walls during kneading, the ratio was 1.875 - 400 grams of water and 750 grams of flour (this is for 1 kg of bread) It turns out cool bread. and even 1.5 hours before the end of baking, I make a couple of indentations, extended with a plastic spatula. It then turns out, as it were, from three parts and the top of the bread is not loose.

In fact, with a ratio of 1.7, the dough should not shrink, it is quite viscous, even for the 6002 model. However, for your x / n specimen, perhaps this ratio should be higher.
Although, if you even pierce the dough with a spatula at the end of the rise and it does not fall through, then there is a margin of viscosity.

Can someone tell me - when is it better to remove the dough stirrers from the finished bread - right away or when it has completely cooled down? They do not always come out on their own when removing bread from the mold

Can someone tell me - when is it better to remove the dough stirrers from the finished bread - right away or when it has completely cooled down? They do not always come out on their own when removing bread from the mold

fermer_1941, it is better to take out the blade immediately, otherwise you will inadvertently forget, damage the blade with a knife.

that when I immediately take out the blade - the bread is still wet and hot - sometimes the bread stretches. When the bread cools down - norial, not raw

that when I immediately take out the blade - the bread is still wet and hot - sometimes the bread stretches. When the bread cools down - norial, not raw

Do as you like best, the main thing is not to forget to remove the blade.

Maybe someone will tell you what needs to be done so that the mixers come out of the finished bread easily (the mold and mixers are mine and I wipe dry after making the bread - this is for the wits). Should you lubricate with sunflower oil?

Maybe someone will tell you what needs to be done so that the mixers come out of the finished bread easily (the mold and mixers are mine and I wipe dry after making the bread - this is for the wits). Should you lubricate with sunflower oil?

And what is your bread maker. I can only say for two models, in Panasika it remains in a bucket, in Gorenje it is necessary to take it out with a special hook every time.

Mulka Home Wread

Maybe someone will tell you what needs to be done so that the mixers come out of the finished bread easily (the mold and mixers are mine and I wipe dry after making the bread - this is for the wits). Should you lubricate with sunflower oil?

Allow the bread to cool directly in the pan until it reaches a "stick" temperature. That is, before taking the mold and bread with bare hands. The crust will soften, it will easily "release" the stirrer. And then the crust will air dry easily until the bread is completely cool.

is it 1 hour after preparation as recommended in the instructions?

I don’t know how the instructions suggest. Often the manufacturer demands to take out the bread hot, and I think that it is fraught with burns, but it is simply inconvenient! And further. In cooling bread, ripening processes take place. My opinion: there is no need to disturb the bread at this time! Therefore, I calmly leave the bread to a state of noticeably warm, when you can take the form with your hands without any tacks.

By the way, then the crust is not so oak.

And I do not like it when the bread is not taken out immediately. His taste and smell changes, and not for the better (these are my personal feelings). So as not to get burned, I wear silicone gloves.

I almost always take out the bread in an hour - the stirrers rarely come out by themselves.

I almost always take out the bread in an hour - the stirrers rarely come out by themselves.

Even if the bread is white wheat? I only have if it is rye-wheat, then the shoulder blades remain in the dough, and they come out of the white, that is, they remain in the bucket.

Recently, I generally take the scapula out of the bread with the remains of the bread. I don't know what the problem is. Both mine and with sunflower oil siazivayu - no changes.

After all the experiments, I decided to take out the blades from the cooled bread. So far, it seems normal.

Recently, I generally take the scapula out of the bread with the remains of the bread. I don't know what the problem is. Both mine and with sunflower oil siazivayu - no changes.

Have you tried to get the scapula after the last mixing? Then only 2 holes will remain in the bread. Many do so and are satisfied.

a cool solution to the issue, but I would like to take out the stirrers clean and not break up again in the dough.

Try it, maybe you will like it so much that you will always do it this way.

I bake bread at night, with difficulty at 2.30 or 3.00 I get up to get the bread out of the mold, and guarding the last batch is already cruel. In the morning, when the bread has cooled, I take out the stirrers.

You have already enumerated all the existing options. The stove is what it is. in your case, sleep is prioritized over the aesthetics of the loaf sole. Can you change something? If you can't, then take a particular bread machine as an inevitable given. After all, the main thing is that she still bakes delicious bread for you.