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    You are in: Home / Community Forums / Breads & Baking / About sunken top
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    About sunken top

    Tue Jun 26, 2012 8:01 am 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.

    1st loaf

    2nd loaf

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

    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.

    Fri Jun 29, 2012 2:28 am Groupie
    Hi all,

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


    Fri Jun 29, 2012 7:39 am
    Forum Host
    I missed the lack of salt - good catch, Red!
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