Bread making error - want to replicate!

[DontBuyANewMumCashmere]

I have a breadmaker. I usually make normal white/50:50/wholemeal loaves.

Last week I tried to make a normal white loaf and to the best of my recollection put in the normal ingredients (300ml water, 1.5tbsp oil, 450g white bread flour, 5 tsp milk powder, 1.5tsp salt, 1 tbsp sugar, 1.5 tsp yeast) and put it on the normal cycle, normal duration and weight etc.

When it came out it was quite flat, and almost crumpetty inside. I nearly threw it away but husband suggested trying it and when we toasted it - it was LUSH!

Now I don't know what I did to get that effect - anyone have any ideas?

I may have put less water or flour in but would be good if someone knew how I could do this again! Don't want to keep making duff loaves.

Thanks in advance

Is your yeast a bit past it? Or the flour a bit old? Both of those would inhibit the rise, as would putting the salt in contact with the yeast.

looks like you used too much yeast and liquid as it rose well and collapsed during baking (that's why the slice has 'ears')

I use about 300ml liquid (including oil) for 500g flour (mix of whole meal and white). sometimes more sometimes less, depending on weather, room temperature, flour I use...

wholemeal needs slightly more water than white, high protein flour (bread flour) slightly less than plain flour.
it also depends a bit how much moisture the flour holds, how much moisture the air holds in your home how warm it is.

Yeast and flour both in perfect condition and subsequent loaf normal.

I'm surprised I used too much liquid AND yeast, although I might have put in two and half tsp of yeast instead of one, I guess, I have made several a week for years and never done this before! Isn't it weird.
I'll discover it one day!

Thanks for ideas.

Could the kneady paddle not have done its job very well? Pinged off part way through? Because it almost has the texture no-knead bread gets.

Nope, paddle was in usual place and I had heard it turning.

Hmm that's a point I might have just heard the motor turning. Do you think with all usual ingredients but paddle not turning that could have happened?

Really liked my accidental crumpet loaf!

It's definitely what it looked like when I tried one of those 'whack it all in a bowl, no knead, and cook it' breads.

A bit more translucent, longer bubble paths, like a crumpet.

I have been making bread for around ten years, every four or five days. There are a couple of ingredients I would question. Did you really use 1 tablespoon of sugar and 5 teaspoons of milk powder. I don't use a breadmaker. It does look as though it has overproved then collapsed.
For white baguettes I use:
500g flour
400ml water (tepid)
1.5 Tsp yeast
1 Tsp salt
1 Tsp sugar
2 Tsp olive oil on worktop for kneading.