About sunken top

[satimis]

Hi all,

I bake 2 Hokkaido Soft Milky loaves in 3 days with following ingredients;

Bread Flour: 270g
Plain Four: 30g
Salt: A Pinch
Instant Yeast: 1 1/2 Teaspoon
Egg: 1
Sugar: 20g
Milk Powder: 15g
Fresh Milk: 125ml (full cream)
Whipping Cream: 75ml


The 1st loaf looks perfect but the 2nd loaf with sunken top. The recipe is the same and kneading/rising/baking time the same. The only difference is I used different brand whipping cream on 2nd loaf. The quality of both loaves is excellent, ultra soft and snow white in colour. I use unbleached bread flour. Usually the colour of white bread is pale brown.

Photo:-
1st loaf
========
photo_01
http://ubuntuone.com/7N8SnCiLoFBrWhMexyY5tG
photo_02
http://ubuntuone.com/2i0pBsTthrF39SUTpS4jWQ
photo_03
http://ubuntuone.com/3ciY3FYNkhpVmszq5Qsm6g

2nd loaf
========
photo_01
http://ubuntuone.com/5Xqk1JNyyvByypV47AAXGt
photo_02
http://ubuntuone.com/03zAa60bshY78RZABjkZqj
photo_03
http://ubuntuone.com/3D4GtMXazelltt6xAYZ1G8


Could you please shed me some light on the cause of the 2nd loaf with sunken top? TIA


B.R.
satimis

[duonyte]

You are measuring your flour and yeast by weight so that should not be a factor. The second loaf seems to have risen a bit more quickly than the first, and then just collapsed a bit before the heat of the baking cycle set it. You could try reducing the yeast just a bit to see if that prevents it next time.

Sometimes no matter what we do it does not turn out quite right.

[Red Apple Guy]

Sunken top or not.....that's some good-looking bread.
I'm puzzled by the salt (or the lack of it). A pinch is very small when most recipes call for 1.5% to 2% by wt of the flour weight. That's about 4.5 to 6 grams or a scant teaspoon on your recipe.

Salt does slow the yeast down.

Red

[satimis]

Hi all,

In my next round I'll add half tsp salt to check.

Thanks

satimis

[duonyte]

I missed the lack of salt - good catch, Red!