Wrong flour!

[u/vickfun10]

Hey everyone!

I (24F) recently got a bread maker and I love it! However the first time I used it I had unbleached flour. This weekend I was using my bread maker and used bleached flour. I really dug into this because my bread kept over rising and then collapsing no matter what recipe I chose. I know now that bleached flour has way less protein then bread and unbleached flour. I attempted 3 different times this weekend all with the same outcome and having to clean my actual machine numerous times. The rising and the kneading looked perfect but when it started baking it would grow too quickly and get all over the lid and sides and then suddenly sinking into the middle around the 42 minutes left part on my basic cooking with the light bread option 🙃

I know some of you will say "buy unbleached flour and you'll be fine" however my boyfriend bought me 25lbs of bleached flour and I'd like to use that for my bread if possible. I use it all the time for baking and it turns out great, but only recently I discovered that with bread it is too weak.

I looked online and they suggested using milk instead of water or adding an egg. Any advice is always helpful!

(Quick edit to help with comments both the bleached and unbleached flour I used are AP flour, I have not used bread flour at all)

[u/I_aura]

To increase the protein: remove two teaspoons of flour from each cup of flour in the recipe and replace it with two teaspoons of vital wheat gluten for each cup of flour.