My Bread Collapses in the Oven, What am I Doing Wrong?
Dough collapses when the gluten network is too weak to retain the gas produced by yeast fermentation, which can occur due to weak flour, under kneading, over proofing, or manhandling.
The stages when bread can collapse
Bread can collapse during proofing, slashing, the first ten minutes of baking, or when transferred to the oven, usually due to a defect in the dough, but a mistake in handling the dough, such as dropping it, can also cause the structure to collapse.
What’s happening when bread rises?
When dough rises, yeast produces carbon dioxide gas and ethanol, as well as organic acid development, which produces lactic and acetic acids, which mature the dough and help it stay fresh (fresh) for longer.
How to stop your dough collapsing
Here are six ways to keep your bread from becoming too thin and crumbling into a brick!
#1 Use good quality flour and work it well!
If you’re using artisan long fermentation techniques, a quality artisan flour is generally required. Kneading with efficient hand kneading techniques or a dough mixer saves time, energy, and results in perfect bread.
#2 Slow down the rise with less yeast and cooler temperatures
In no-knead bread recipes, where the gluten develops naturally over time, reducing the amount of yeast or sourdough starter slows the rise. Many recipes combine kneading with a longer rise, or a two-stage rise.
#3 Know when to end bulk fermentation
Knowing how long to let the dough rise before shaping is a difficult skill to master. Allowing the dough to double in size works wonders for an open crumb. A highly active sourdough or a recipe with a high ratio of starter to flour should rise less before shaping, and 50% bulk fermentation growth is sufficient for bread made with higher amounts of yeast.
#4 Test if it’s ready with the poke test
How do you know if your bread dough is ready to bake? One of the best ways to check if the dough is ready to bake is to use the poke test.
How to use the poke test
Wet your finger and poke it about half a centimetre (just under) into the dough as it rises. Pull your finger away and watch how quickly the dough springs back; if it stays down for longer or does not return at all, the dough is over proofed.
#5 Careful when scoring!
Slash whole grain breads only if they contain a high ratio of white bread flour; whole grain breads, such as wholemeal, whole wheat, spelt, and rye, have a tendency to collapse when cut.
#6 Don’t drop the bread!
Poking, dropping, and general f$%3 ups can cause delicate dough to collapse; one of my most frustrating misdeeds is not putting enough flour on the banneton or peel. Have your working area prepared so you don’t get tempted to “forget” to flour dust or lose your equipment.
Making sure your bread doesn’t fall apart in the oven, or just before – or after – baking, is crucial.
How do you keep bread from falling in the oven?
How do you keep your dough from collapsing?
- #1 Use good quality flour and work it well!
- #2 Use less yeast and lower temperatures to slow the rise.
- #3 Know when to stop bulk fermentation.
- #4 Use the poke test to see if it’s ready.
- #5 Be careful when scoring!
- #6 Don’t drop the bread!
Why did my whole wheat bread collapse?
Because it contains bran flakes, which can cut the dough like knives, the dough stops rising and reverses as the fermenting yeast continues to metabolize the sugars in the wheat. u201cIf you let your dough over-ferment, then the gluten deteriorates, and the dough can collapse,u201d Ponsford explains.
Why is my bread not rising in the oven?
Baking at the wrong temperature: Yeast activates as soon as it enters the oven, and higher temperatures help the water in the dough vaporize quickly, allowing the loaf to expand and rise. If your oven is too cool, your bread will never rise fully.
What temperature do you bake bread at?
Place in two greased 9×5-inch loaf pans, cover, and let rise until doubled, 1 to 1-1/2 hours. Bake at 375u00b0 for 30-35 minutes, or until golden brown and hollow when tapped or internal temperature of 200u00b0.
Why is my bread gummy inside?
Gummy or sticky bread is frequently the result of an undone bread. when the bread reaches a temperature of 180 to 200u00b0C for soft bread fully-baked bread. for aesthetic reasons, it’s better to stick the thermostat on the side of the bread (but in the middle of the loaf) so the hall in the bread will not be seen.
What happens if bread rises too long?
Because the dough is fermenting during both rises, if the process goes on for too long, the finished loaf of bread can have a sour, unpleasant taste, and over-proofed loaves of bread have a gummy or crumbly texture.
How do you make whole wheat bread rise higher?
In the whole wheat bread recipe, replace 1 tablespoon flour with 1 tablespoon gluten. Dry milk powder u2013 Adding 2 tablespoons instant dry milk powder per loaf of bread will help your bread rise higher, stay soft, and hold the moisture longer.
Is it OK to open the oven when baking bread?
The heat of the oven converts the moisture in the bread dough into steam, causing the bread to rise quickly. The yeast in the dough continues to produce carbon dioxide gas, which contributes to the rising action of the baking bread. The oven door should not be opened until this stage is complete.
Does bread keep rising in the oven?
Heat can speed up the fermentation process, which is why bread continues to rise after a few minutes in the oven; however, if the bread gets too hot, the yeast cells will die.
How do I make my bread rise more in the oven?
If you don’t feel like turning up the heat while proofing your bread, there are a few options for getting your dough to rise when it’s cold. The easiest way to proof bread when it’s cold is to put it in the oven (make sure it’s turned off!) with a pan of boiling water.
How long do you bake bread at 350 degrees?
Preheat the oven to 350u00b0F and bake the bread for 30-33 minutes, or until golden brown on top and hollow when gently tapped. Invert the baked loaves onto a wire cooling rack.
Can I bake bread at 325?
Bread is typically baked at a wide range of temperatures, but most types of bread are baked between 325 and 500u00b0 F (162-260u00b0 C). Baking temperatures also vary depending on the type of ingredients used as well as the total weight of the ingredients used.
Can you bake bread at 400?
Preheat oven to 400 degrees F (200 degrees C). Shape dough into 2 loaves and place in pans; let rise until doubled (about 1 hour). Bake for 35 minutes or until the top is golden and the loaf sounds hollow when tapped on the bottom.