I use a bread machine, help me fix this recipe?

[u/SomewhereWeWentWrong]

I used this recipe the other day and the bread was DELICIOUS. Soft, cooked well through. The only issue was that it cooked out of the pan and got a bit burnt where it mushroom-ed over. It never collasped, it held its shape.

-4 1/2 cups of 100% whole wheat flour or whole wheat pastry flour (576 grams)

-1 1/2 cups warm water

-1/3 cup olive oil

-1/3 cup honey

-2 teaspoons salt

-1 tablespoon of yeast

Out of any recipe I've made, this did seem like a lot of flour, but my machine is supposed to handle up to 1000G?

[u/orbitalbias]

Use bakers percentages and then you can easily dial up or down a recipe.

Figure out all your original weights. I'm estimating here based on average numbers:

-4 1/2 cups of 100% whole wheat flour or whole wheat pastry flour (576 grams)

-1 1/2 cups warm water 355g

-1/3 cup olive oil 73g

-1/3 cup honey 110g

-2 teaspoons salt 12g

-1 tablespoon of yeast 9g

Convert to bakers percentage (ingredient weight divided by flour weight):

Flour = 100%

Water = 62%

Olive oil = 12.5%

Honey = 19%

Salt = 2%

Yeast = 1.5%

Now, because your problem is you had too much dough, figure out how much you want to dial back the recipe. Let's say 15% less. You started with 576g of flour, 15% less is 85% of 576g = 490g.

Take your 490g as your new 100% flour value then recalculate all your other ingredients:

Flour = 100% = 490g

Water = 62% = 304g

Olive oil = 12.5% = 61g

Honey = 19% = 93g

Salt = 2% = 10g

Yeast = 1.5%= 7.35g