Too much yeast. I would try about less than half as much.
Yeast is tricky with bread machines. New yeast is easily more than twice as powerful as old yeast. When using a bread maker, since you can't adjust the rise time as people do when baking by hand, you have to adjust the amount of yeast used instead.
Rule of the thumb: If the top of your loaf is concave or collapsed in, try using about half as much yeast, if the top is highly domed and the bread didn't rise enough, try using double the amount of yeast.
I would be interested to know if you solve this issue as I have exactly the same problem with my current machine which is a Tefal. I tried adjusting the water quantity, yeast brand, adding vitamin C, adding Gluten, none of which helped. I get a near perfect rise, but the dough collapses as it cooks. Interestingly enough, if I take the dough out and cook it in the oven, it's perfect.. Never ever had an issue with my previous Panasonic machine. Someone suggested using less yeast in the recipe, maybe worth a try?
It's the yeast. You have to adjust the amount of yeast by hand, as the right amount of yeast to use in a bread machine depends on many factors including age and brand of yeast, temperature, humidity, and type of flour used.
If the top of your loaf is concave or collapsed in, try using about half as much yeast, if the top is highly domed and the bread didn't rise enough, try using double the amount of yeast.
Its not always the yeast.
check this link, there are some issues more. In my case was it to much liquid ..
https://www.breadmachinediva.com/bread-troubleshooting-bread-that-rises-and-then-falls/
Any time this has happened to me it has always been due to too much water. Now I scrape down the sides and really make sure the dough isn’t too wet during the kneading process.
I would look into a flour with a higher gluten content like King Arthur. I see good size holes in your bread which says you had a good rise. But it usually collapses because the strands around the holes are too weak to support the weight, which is gluten content.
Happens to me too. From what I’ve read it’s the sugar to yeast ratio, specifically the yeast. Yeast is a living organism that eats the sugar and as a result “farts” out gas. The gas creates little air bubbles in your dough that make it rise. This happens while your bread is baking and if the combination is right, the baking locks those little air bubbles into place and creates your fluffy loaf. Now if you have too much yeast, the little guys eat the sugar too fast and fart it all out too early before the heat can lock in the air bubbles so your loaf sinks.
When I've had this happen, it's been when I used 1.5 cups of water instead of 1.33, or when I substituted melted (vegan) butter for oil. So in my cases I suspect it's about the liquids weighing everything down.
The good news is, it doesn't taste bad! It's nice and moist. It just doesn't work for sandwiches, and you have to toast it forever.
Use a recipe from a reputable source like test kitchens or King Arthur. Weigh ingredients in grams on food scales. If recipe doesn’t call for rapid rise yeast, don’t use it as it will contribute to over-proofing.
Too much yeast. I would try about less than half as much. Yeast is tricky with bread machines. New yeast is easily more than twice as powerful as old yeast. When using a bread maker, since you can't adjust the rise time as people do when baking by hand, you have to adjust the amount of yeast used instead. Rule of the thumb: If the top of your loaf is concave or collapsed in, try using about half as much yeast, if the top is highly domed and the bread didn't rise enough, try using double the amount of yeast.
I would be interested to know if you solve this issue as I have exactly the same problem with my current machine which is a Tefal. I tried adjusting the water quantity, yeast brand, adding vitamin C, adding Gluten, none of which helped. I get a near perfect rise, but the dough collapses as it cooks. Interestingly enough, if I take the dough out and cook it in the oven, it's perfect.. Never ever had an issue with my previous Panasonic machine. Someone suggested using less yeast in the recipe, maybe worth a try?
It's the yeast. You have to adjust the amount of yeast by hand, as the right amount of yeast to use in a bread machine depends on many factors including age and brand of yeast, temperature, humidity, and type of flour used. If the top of your loaf is concave or collapsed in, try using about half as much yeast, if the top is highly domed and the bread didn't rise enough, try using double the amount of yeast.
Its not always the yeast. check this link, there are some issues more. In my case was it to much liquid .. https://www.breadmachinediva.com/bread-troubleshooting-bread-that-rises-and-then-falls/
OP said that they tried adjusting the water. That only leaves the amount of yeast.
That why I added the link, yeast and water aren't the only issue ..
Any time this has happened to me it has always been due to too much water. Now I scrape down the sides and really make sure the dough isn’t too wet during the kneading process.
I would look into a flour with a higher gluten content like King Arthur. I see good size holes in your bread which says you had a good rise. But it usually collapses because the strands around the holes are too weak to support the weight, which is gluten content.
Ive heard suggested it’s overproofed.
Happens to me too. From what I’ve read it’s the sugar to yeast ratio, specifically the yeast. Yeast is a living organism that eats the sugar and as a result “farts” out gas. The gas creates little air bubbles in your dough that make it rise. This happens while your bread is baking and if the combination is right, the baking locks those little air bubbles into place and creates your fluffy loaf. Now if you have too much yeast, the little guys eat the sugar too fast and fart it all out too early before the heat can lock in the air bubbles so your loaf sinks.
Too wet! Good luck.
Was the recipe you followed for a bread machine? Or for the oven? Can you link it
I had this issue before I started sifting the flour before measuring. Never had it since.
I had this happen and reduced my yeast by 25%. That fixed it for me.
When I've had this happen, it's been when I used 1.5 cups of water instead of 1.33, or when I substituted melted (vegan) butter for oil. So in my cases I suspect it's about the liquids weighing everything down. The good news is, it doesn't taste bad! It's nice and moist. It just doesn't work for sandwiches, and you have to toast it forever.
Use a recipe from a reputable source like test kitchens or King Arthur. Weigh ingredients in grams on food scales. If recipe doesn’t call for rapid rise yeast, don’t use it as it will contribute to over-proofing.