Dud Bread

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Any idea why my bread dough, which is well kneaded using proofed yeast
and having gone through two risings should fall in the oven. It doesn't
happen every time but often enough to be very discouraging. It does
cause me to be extra careful but still it happens.

Thank, Noel

Re: Dud Bread

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Looks as if you are over-proofing.  Watch the 2nd rise more carefully and
before it doubles, say x1.75, do the finger-poke test; i.e., prod it with
your finger and if the dough springs back, leave it a bit longer but if the
depression remains, put it in the oven.

Re: Dud Bread

Re: Dud Bread
Another trick to stop over-proofing dough is to take a small amount of
the dough when you are shaping the loaves, about the size of a pea.
Roll it into a boll, having taken it from the punched down dough you
are just putting into the loaf pan or free form onto the baking sheet
or stone for that final rise. Put it into a glass of room temperature
water - basically the same temperature as the rise is starting at. It
should sink to the bottom of that glass.  When that ball rises to the
top of the water, having generated enough internal gas to lift it up to
the top, the loaf is ready to be baked and will NOT collapse when you
then turn up the oven to 350=B0 or whatever and pop the loaf in or leave
the loaf in to bake, depending on your choice of technique.

Of course when that ball rises to the top of the water your loaf in the
loaf pan may still be well below the rim of the pan, and therefore not
what you want. This simply means that next time you need to have MORE
dough in that pan or make other adjustments. If you know you are making
a bread such as English Muffin bread, where you WANT large holes and
may want to over-proof the dough, leave it to rise more, but expect it
to collapse a bit. Else bake at once... and expect a more dense loaf
that HAS risen enough according the the yeast you used and the dough
you made.



Re: Dud Bread
Thanks All; You have given me hope and some things to try. When the
bread turns out well it is a treat. Will look forward to trying your
suggestions. (Probably overproofed so will eliminate that step first)

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