Guys I've just started making bread. Why does it fall like that?
I have used the following ingredients:
350ml of water
2 tablespoons of olive oil
200g of whole wheat flour
100g of rye flour
100g of chickpea flour
A bit of salt
6g of dehydrated yeast
The flavour is good but I can't make the loaf to stay up. I have tried halving the yeast and nothing changed.
by Unusual-Olive1823
28 Comments
Do you bloom your yeast first to make sure it’s alive?
Is it underbaked? Could be over proffer and under baked. Sometime it’ll collapse when the inside is too soft.
That recipe is a disaster for a new baker. That much rye and whole wheat is very difficult to get a good result from especially at that hydration level.
You’re ahead of the game by using weight instead of volume.
You say “dehydrated yeast”. What does that mean? Instant dry? Active dry? This is an important difference.
Start with an easier recipe. Preferably that uses more AP or bread flour. Get your legs under you THEN try a 100% whole wheat recipe.
where did you get this recipe? it is clearly wrong.
chickpea flour is without gluten, same deal for rye flour, so you are using way too much water for the flour that actually got any gluten… but whole wheat flour gluten is not even that strong… so you are using a lot of water that it is actually absorbed, but you don’t have basically any structure to trap the gas made by the yeast.
EDIT. rye flour actually got gluten, still I think it is like whole wheat with a really weak gluten network.
I’m sorry this is the funniest loaf of bread I’ve ever seen, you could use it as a soup bowl 😂
That’s the nicest picture of the ugliest loaf! Keep your head up, my cousin!
Is it a recipe for a bread bowl lol
These are easier recipes to start with if you want [rye bread](https://www.kingarthurbaking.com/recipes/classic-rye-sandwich-bread-recipe) or [whole wheat bread](https://www.kingarthurbaking.com/recipes/everyday-bread-recipe). Skip the chickpea flour lol
I’m also curious about where you got that recipe from, I can only imagine you fell victim to one of these AI recipes
Your flours have no strength. You need to have flour with high protein in it so that you can build the gluten network that creates the structure in bread by capturing the gasses that the yeast expels.
switch out the chickpea, use rye or wheat instead, and use more than „a bit of“ salt. 1.5- 2% based on flour weight is a common amount. When using mostly rye or and/or whole wheat, be prepared for a relatively dense/even crumb, that’s totally normal. Also don’t be discouraged by people going „as a beginner you shouldn’t use rye“ – that’s not true in my opinion. Many bread recipes where I live are with quite a bit of rye and nobody would think them not to be beginner-suitable 🙂
but generally, if you are a beginner, try to stick to a recipe first without switching out ingredients, a bread recipe can be a not-very-robust affair regarding changes in composition or process.
Never cooked with chickpea flour and don’t know how it differs with regular. If they function the same then the main problem here is too much water. There is 400g of flour and 350g water, that’s 87% hydration. Most recipes would be around 70% of water relative to flour weight.
What a lovely basket
Yall stop bread-shaming this poor person. We all have our blunt-weapon bake. Still, that’s funny looking. Were you aiming for sth like that?
Shellac it and keep it for a cool basket.
lol, I thought I was on the crafting subreddit!
When I saw this post coming up my feed, I assumed I was going to see an interesting 3D print… 😅
We’ve got your ingredient list, but what’s your technique? 87.5% is very high hydration, especially with the low protein content from the rye & chickpea flours. I have a 90% hydration whole wheat/rye that I love now, but it didn’t work at all when I first started making it because I needed to use tricks to develop the gluten.
I suggest starting your yeast with just the chickpea flour at 100% hydration, then take the rest of the flour & water and do an [autolysis step](https://www.theperfectloaf.com/guides/how-to-autolyse/): combine them, then do stretches & folds every 15-20 minutes for at least an hour. After that, add the salt, incorporate your starter, and repeat the stretches & folds for another hour.
Alternatively, you can use either a food processor or stand mixer to beat the crap out of the dough. You may not need to separate the autolyzed part if you go this route.
Gonna say the chick pea. How long you knead it?
too much water.
Cool bread basket
Did you summon the anti-yeast ?
It didn’t collapse you made a bread bowl.
The bread made me laugh and this thread made me smile and laugh. Much needed after a long trying day.
OP, you’re certainly not alone here, bread can be a royal PITA even when you do everything “right.”
Ah you’ve got your oven on the reverse physics setting
Like other have said, this is a very difficult recipe for a first loaf.
If you want a bread you have to knead the this is a good starter recipe:
https://www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe
If you want a good beginner no-knead recipe then this one is good (this is a bit more technical than the kneaded loaf, so maybe try this one second):
https://recipes.oregonlive.com/recipes/the-saturday-white-bread
Did you file permits with city hall?
Breadses collapseses… yes yes my precious
We need a “Hall of Shame” flair (sorry op just dragging you, keep it up!)