This is a whole wheat loaf, and I’m pretty good at baking both in and out of a bread machine.
I'm good with white bread recipes and have had so many successes. But with whole wheat, it's a bit of a hit-and miss.
A lot of the time I’m seeing premature rising and deflating. Too much yeast? Too much time to prove?
The deflating usually happens in the last 20 minutes of baking…
If it's only happening with whole wheat, you may need to either knead more or allow more proofing time before baking. Whole wheat flour is heavier and stiffer, and needs more support so a little more gluten development is needed.
Other reasons for falling wouldn't apply if you're doing the same thing for white and wheat (oven temp too low, old yeast).
You also might get more responses from the Fedi at large if you use hashtag "baking" instead of / in addition to "baker". I follow "baking" and there are a lot of really knowledgeable folks.
@TonyaMarie @dolari Thank you! - Will modify!
Also, I do add gluten to the loaf, and extra water, so I wonder if that's doing it?
@Aminorjourney @dolari Could be, I've never added gluten directly (just via flour).
@dolari @TonyaMarie Thanks! I'm good with white bread, but with whole wheat this sometimes happens.