Recipe: Tips: How to prevent dough collapsing before baking in bread machine

Hi Denise,

I hope I can help. You said your dough is collapsing in the bread machine after rising and before it starts baking.

Regarding the salt, if salt is omitted it can cause the bread to overrise and then collapse. I'm guessing that you probably are adding the amount of salt called for in the recipe so that probably isn't it.

Warm weather and/or high humidity can cause the dough to rise too fast and then collapse before the baking starts. Here are suggstions from a booklet that I have from Fleishmann's Yeast:
- Maintain consistent room temperature.
- During heat spells, reduce yeast and/or sugar by one-fourth or more. Or, use refrigerated liquids, or bake during the coolest part of the day.
- Avoid delayed-bake or timed-bake feature. Use rapid-bake cycle, if available.

They also suggest or only open the lid during the mixing stage and to not open the lid during the rise or baking stages.

I hope that's a help!

Betsy