I have tried so many time, the 1st 2 times it was to wet, so the dough would go over the baking pan and fall the sides, but the bread was nice and tasty (just looked funny). since than it was collapsing..so I found out that I was putting into a too warm place to rise and the yeast was over worked. so today I let rise at room temperature (about 70 F). the dough didn't collapse however it is is very dark and very heavy (not like the first couple times). just to clarify I have used a bread machine for a long time, for the last year I have used the machine only to make the dough and bake it in the oven. I am now doing this with no machine.
The recipe I have is from the Food channel from a chef Michael Smith, the red fife flower is actually local organic (Canadian) very nice flour.This recipe is a no knead bread.
2 cups of bread flour (white)
2 cups of red fife flour (or whole wheat)
1/2 cup of any multi grain mix (I didn' have any so added 1/4 cup of red fife and 1/4 cup of flax seeds)
1/2 tsp fo active dry yeast
1/ 1/2 tsp of salt (I used sea salt than switched to kosher salt)
2 1/4 cup of warm water
this is resting for 12 hours
knock the dough down (add a little flour) form to a ball and with a splash of veg oil coating the dough ball. put into a loaf pan and let it rise again for 2-3 hours, (now I didn't let it raise that long because it looked like it raise enough after about 1 1/2 hour.
Baked in oven at 425 for 45 minutes ( it was dark after 40 minutes so I took it out)
I know it takes time and practice, but I have put into the garbage can a few loaf by now and open to sugesstion :)
Thank you :)