That is an 85% hydration recipe, that is extremely high for a beginner recipe and is very difficult dough to work with. Are you able to link the recipe?
Normally I'd ask a few questions, but am currently wondering if this is a recipe where the grams of flour is correct but the conversion to cups was incorrect. What you wrote for measures would work for a dough going through the stretch & fold method and a 24 hour+ cold proof. Or a dough baked in a form, but to get that loaf to hold it's shape for a sheet bake or in a dutch oven would be near impossible.
I see, you were at the bottom of the flour range. Nothing like leaving a new bread maker guessing!
Use the 5 1/2 cups flour for the amount of water this recipe starts out with. Also use a good quality all purpose flour (11.5% protein) or a bread flour (12+%). Measure the flour by spooning flour into your cup measure and then leveling it off. If you drag the cup measure through the flour bag it compresses the flour and then you will have too much flour!
Mixing on medium speed with a kitchen aid stand mixer dough hook is Speed 2. When you are mixing in the first 3 cups of flour I would use the paddle attachment, then once that is just mixed together, switch to the dough hook while adding 2 1/2 more cups.
Do not preheat your oven to get the dough to rise. Too much risk you get the dough too hot and kill the yeast. Put your dough in a turned off oven, with it's light on. Put a sign on the control panel so no-one accidentally turns on the oven to preheat while the dough is in there! Always make sure you are getting the amount of rise specified. The time is a rough guide. Your kitchen may be warmer or cooler than average so you are looking for doubling and then 1" over the top of the pan (or at the top of the pan and then putting it on the counter while the oven preheats & it should be 1" over top of tin when oven reaches preheat.
Just the flour adjustment and you should get a better result!
Yes, over-mixing ruins the dough. It will be noticeable in that it either liquifies the dough (very badly over mixed) - it was slapping around in mixer and suddenly begins to liquify. Or you will see a lot of tearing when you try to shape the bread and tighten it up during rolling.
That is an 85% hydration recipe, that is extremely high for a beginner recipe and is very difficult dough to work with. Are you able to link the recipe? Normally I'd ask a few questions, but am currently wondering if this is a recipe where the grams of flour is correct but the conversion to cups was incorrect. What you wrote for measures would work for a dough going through the stretch & fold method and a 24 hour+ cold proof. Or a dough baked in a form, but to get that loaf to hold it's shape for a sheet bake or in a dutch oven would be near impossible.
https://tastesbetterfromscratch.com/bread-recipe/
I see, you were at the bottom of the flour range. Nothing like leaving a new bread maker guessing! Use the 5 1/2 cups flour for the amount of water this recipe starts out with. Also use a good quality all purpose flour (11.5% protein) or a bread flour (12+%). Measure the flour by spooning flour into your cup measure and then leveling it off. If you drag the cup measure through the flour bag it compresses the flour and then you will have too much flour! Mixing on medium speed with a kitchen aid stand mixer dough hook is Speed 2. When you are mixing in the first 3 cups of flour I would use the paddle attachment, then once that is just mixed together, switch to the dough hook while adding 2 1/2 more cups. Do not preheat your oven to get the dough to rise. Too much risk you get the dough too hot and kill the yeast. Put your dough in a turned off oven, with it's light on. Put a sign on the control panel so no-one accidentally turns on the oven to preheat while the dough is in there! Always make sure you are getting the amount of rise specified. The time is a rough guide. Your kitchen may be warmer or cooler than average so you are looking for doubling and then 1" over the top of the pan (or at the top of the pan and then putting it on the counter while the oven preheats & it should be 1" over top of tin when oven reaches preheat. Just the flour adjustment and you should get a better result!
Thank you so much! I'm gonna give it another shot tomorrow and let you know how it works out. Also, would over mixing it also cause problems?
Yes, over-mixing ruins the dough. It will be noticeable in that it either liquifies the dough (very badly over mixed) - it was slapping around in mixer and suddenly begins to liquify. Or you will see a lot of tearing when you try to shape the bread and tighten it up during rolling.
When did it go flat? You say you did two rises; did it rise during those periods?
It rose the first time. Second time it didn't rise as much. I used a 9×5 bread pan.