Picture says it all...
- posted
18 years ago
Picture says it all...
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
Perhaps too long a final rising time?
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
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.
How?
Huh?
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.
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
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