why does my bread collapse?

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Reply to
perspicacious
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The usual causes of bread collapse are...

too liquid a dough, so the dough doesn't have enough strength to hold together

too much riser, so the bread over-rises and then collapses

not enough kneading, so the bread dough isn't developed enough.

The most common cause is too much riser. Try cutting your yeast by about 1/3, and then play with it from there. If you used a bread machine, an excellent resource is any of the "Bread Machine Magic" books.

Mike

Reply to
Mike Avery

Perhaps too long a final rising time?

Reply to
Mary Beth Goodman

Too much water, or too much yeast. (Or it was dropped on its top when being removed from the pan, and/or cooled too quickly, but I'd go for too much yeast.)

-- Jenn Ridley : snipped-for-privacy@chartermi.net

Reply to
Jenn Ridley

possibly underbaked .

what does it look like when cut in the middle ?

if the middle is not cooked you need to drop your oven temp a little and bake longer.

If you are new to bread baking you should weigh the dough. The weight will help tell if it is underprooffed.

Reply to
marks542004

How?

Reply to
Rina

Huh?

Reply to
Janet Bostwick

Silly question - do you live in an elevated area? Sometimes that effects how the dough rises once it is in the over.

I know for me, as silly as it sounds, sometimes it is to noisy in the kitchen or it is when I open the door that the top falls.

Reply to
Sapphire

You're right, that is silly. You are making bread, not a cake and the bread should never fall because of noise or opening the oven door. The examples that you cite mean that you have not developed the dough and gluten properly, so there is nothing to support the loaf. Real bread dough can be handled, without a pan to support it, without the dough collapsing. Janet

Reply to
Janet Bostwick

Reply to
jimmyjames

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