Breadmaker Help Needed - loaf has just failed

[extremelychocolateymilkroll]

Fairly new breadmaker user though I?ve had it for a while. Have a Morphy Richards and made a lovely loaf the day before yesterday. This morning ? so disappointing - I awoke to a loaf that had sunk. When I got it out the bottom half appears to be cooked but the top half crumbles like chalk in my hands. The only difference in ingredients is that the first time I used 3 cups of white flour and 1 cup of spelt flour and this time all white flour. The kneader blade was properly put in and I think the base was properly put in ? didn?t notice that it was v easy to take it out. From looking on the internet it seems that you have to use warmish water which I didn?t do ? I took it from the filter but did that too first time though maybe the water had been in the filter longer so warmer?? Can anyone help? I was going to make another loaf but haven?t got any more flour TIA

We've used our maker for several years with no probs - but last week DW made a loaf that was just a disaster - conclusion - the cold weather draft in kitchen (due to temporary removal of radiator) meant it was too cold and did not rise correctly. Warmish water is what you need - never do a temp check but a finger test - 'blood' warm is about right - can even be slightly warmer if the yeast isn't put directly on top. As it was warmer here yesterday and cold last night it seems to fit.

Thanks SDD. Will try that when I get some flour. It's such a disappointment, isnt' it not to mention waste of ingredients. Do you use a vitamin C tablet?

warm water helps the yeast grow and too cold will inhibit growth.However, I think that it didn?t mix properly. Sometimes the blade just doesn?t quite manage to turn the flour over fully and only mixes the bottom third, or 2 thirds. This results in the sunken, chalky top and hard dense nasty dough on the bottom. To avoid this, just take a spoon and lightly mix the wet into the dry immediately before switching the machine on. I had quite a few failed loaves similar to what you described until I wondered about the mix thing - never had the chalky top since.
hth

(never bother with vit c myself)

I have morphy richards and the exact same thing happened to my loaf on Tuesday. I didn't use vit c tablet but have done occasionally and it can make a difference.

wanted to say that I find the denser flours seem to mix more easily and "drop" into the liquid, the lighter white flour seems to fluff and float above the liquid and even when the blade is in right, just doesn?t always break through and mix properly. Could be why your spelt flour (lovely flour!) was more successful - or just random managed to mix more evenly.

Thanks Lemontart and geogteach.

Lemontart - I usually put the timer on so that means I can't mix the ingredients doesnt' it? Spelt flour is lovely isn't it, but so expensive. I noticed on another thread someone said they bulk bought organic flour and it was much cheaper - will have to look for that thread and ask them where they get it. When you say denser flours do you mean wholemeal/granary? Haven't made wholemeal before but have heard that you need to mix it with white so that it's not so heavy. Have used granary flour before but not sure if you can get organic strong granary flour - will need to google.

Good range of flour here

ah - if you are setting it to make it for breakfast, perhaps try the heavier flours then? You are right - don?t mix unless you are switching on immediately. The yeast must not come in contact with the liquid until you want it to start working.
I guess waking up at 5am for a quick stir is out of the question then

You can def buy organic granary types of flour. Try local farm shops too. My local one buys in larger bags of flour from a nearby mill and much cheaper. Nice to know exactly which farms, even fields, that the grain came from!
Wholemeal is heavy and most prefer it mixed with white. Personally I do not think you need it with as much white as they imply. However, I quick like a dense, springy loaf with a bit of bit. I hate fluffy bread!
To get a granary effect, wholemeal with seeds added is simple and can be cheaper. I have a huge bag of mixed seed and chuck half a handful in with basic wholemeal flour.

If you use the heavier flours, I find an extra bit of sugar helps the yeast work harder. Also a little milk powder can improve the texture. I never bother with white sugar though - dark brown sugar or honey are my two favourites. Use same quantities as for white sugar, just subtley changes the flavour and colour.

Thanks GentleOtter - those flours look lovely.

Thanks Lemontart for all the advice - luckily dd is a great sleeper so no way is a 5am stir an option. When you say extra sugar do you mean an extra tsp or tbsp? Sorry to ask such specific question but I'm so not a Keith Floyd chuck it in flair type of cook. Also, when you say milk powder, do you mean in addition to the skimmed milk powder required in the recipe and again, how much extra? Last question (I promise) do you know if you can get organic skimmed milk powder? TIA again.