Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / About sunken top
    Lost? Site Map

    About sunken top

    satimis
    Tue Jun 26, 2012 8:01 am
    Food.com Groupie
    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
    Tue Jun 26, 2012 8:26 am
    Forum Host
    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
    Thu Jun 28, 2012 9:28 pm
    Forum Host
    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
    Fri Jun 29, 2012 2:28 am
    Food.com Groupie
    Hi all,

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

    Thanks

    satimis
    duonyte
    Fri Jun 29, 2012 7:39 am
    Forum Host
    I missed the lack of salt - good catch, Red!
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites