16
Dec
Normally this loaf is nicely domed but today I picked one out that had fallen in the middle and seemed very heavy. She asked me the reason and I honestly dont know.
Remember to look at your dough after a few minutes of kneading and see if its a smooth round ball.
What makes bread fall. Bread that Falls or Collapses Can Be Caused By. If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If it looks too wet add flour a tablespoon at a time until it looks as expected.
Too much yeast While it seems counterintuitive too much yeast can actually cause your bread to collapse. Furthermore what can I use if I dont have bread flour. And theres no.
Bread that Falls or Collapses Can Be Caused By. Too much liquid Try decreasing water or milk by one to two tablespoons. Remember to look at your dough after a few minutes of kneading and see if its a smooth round ball.
If the dough is too dry add liquid a. The bread was undercooked. The bread wasnt cooled properly.
The Base of the Bread is Somewhat Burnt. The oven temperature was too high. The baking sheet was placed too low in the oven.
Just a bought a loaf of my favorite Greek Shepherds bread from my local cheesebread shop. Normally this loaf is nicely domed but today I picked one out that had fallen in the middle and seemed very heavy. I was hoping that the weight meant that there was a lot of cheese inside but it appears that I am wrong.
Since you asked about flour – look at the protein content of your flour its a good proxy for the amount of gluten in the flour. If you look at the nutritional information the protein content can vary from around 10 for APplain flour to 14-15 for a strong bread flour which holds structure better. More gluten will make it easier.
Any hotter than that and youll kill the yeast. You also need to ensure that you use just the right amount of yeast and always remember to check the expiration date before adding it with your other ingredients. When you use too little yeast your bread wont rise at all and too much will make it.
Bread is too dense when there isnt enough gas in the gluten structure. This could be due to not enough gas produced or if the gas that is produces isnt retained in the gluten structure well. In other instances bread becomes dense when there is too much moisture in it which is common when baking with whole grain flours.
Using too much yeast can also cause your bread to fall by helping it rise too enthusiastically. Over-risen loaves tend to have extra-large bubbles inside and the gluten might not be strong enough to support this high and fluffy structure once it cools. A similar problem can occur if you leave the bread to rise for too long.
It will expand in the oven but the gluten becomes weak from over-fermenting and cant keep the bread. Usually bread crumbles in the middle either because the gluten wasnt developed enough ie the dough needed more kneading or because the shaped loaves underproofed and the quick poofing rise in the oven weakens the gluten strands in the middle of the loaf. Take a look at these bread making links.
Becky Luigart-Stayner The most common reason for zucchini bread and other quick breads and cakes to collapse as they cool is the ingredients are too vigorously or quickly mixed which incorporates lots of less stable air bubbles into the batter. Make sure you are using the correct size of loaf pan. If the pan is overfilled it can cause the bread to fall when it rises and has no more pan to grab onto.
If your oven is too hot it can cause the bread to rise too quickly initially causing it to fall later. Even before it hits the oven bread dough is sensitive to temperatures. For instance warm water is used to dissolve the yeast in the first steps of most bread recipes.
If that water is too hot it can literally kill the yeast and the bread wont rise. The water should be 130 to 135 F unless the recipe says otherwise. Bread will fall if it rises too much.
If it ever happens again and the dough sits too long you can just punch it down reshape it and let it rise again. Nov 16 2011 3. My low-carb yeast bread recipe calls for one rise but every time I put it in the oven it super-inflates super fast and then falls as soon as it is done baking and starts to cool.
Ive tried subtracting some of the water but that just makes the loaf dry. The recipe originator says rise it only once and it turned out lovely in her video. I know the recipe works because Ive watched others make it online and my sister made.
A friend of ours has been experiencing something strange with her loaves of bread recently. She follows the recipe and everything seems fine but when she slices into the loaf the middle always tears and falls apart. Its cooked through but the crumb is just very very loose in the center.
Any thoughtsOur friend said shes been following the basic white bread recipe from the KitchenAid. What causes sweet breads to sink in the middle. A friend of mine who is new at baking tried to make some lemon bread and it sank in the middle.
She asked me the reason and I honestly dont know. Ive never had that trouble. The texture of the bread was kind of rubbery too.
Crunchy green hulled pumpkin seeds better known as pepitasadd a slightly nutty taste to this rich and moist bread. Because of their high oil content pepitas can spoil quickly. Make sure you store them in the freezer to keep them fresh.
Cheryl Perry Hertford North Carolina.