Why does my bread fall in the oven

reinecke53

Hi. I have spent the past several months experimenting/learning about baking with yeast. I love it and I am having lots of fun. My questions is, my bread has been rising really nice in the pan, the usual 1 - 1 1/2 inches over the top of the pan, and then when I put the bread in the oven, it falls. It doesn't fall completely, but it still falls. Can someone tell me what I might be doing wrong? It happened yesterday with honey oatmeal wheat bread from the King Arthur cookbook.

Thanks,
Sue

badge posted by: reinecke53 on August 29, 2011 at 5:00 pm in Baking, yeast
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reply by: dawns on August 29, 2011 at 5:31 pm
dawns

Could be several things. Could be to much moisture, especially if it's humid where you are. Could be too many heavy ingredients and not enough structure to hold the lift. Could be over fed yeast or over risen dough.
If it's moisture. Try cutting back by one tablespoon and see if that helps.
If it's heavy ingredients. Try developing the gluten a little more with more kneading or add some vital wheat gluten.
If it's over fed yeast. Try cutting back on the sugar or temper the yeast with a little more salt.
If it's over risen dough. Try cutting back on the rising time.

If you are using a KA recipe, which are really sound, it's most likely humidity. I live in TX and I usually have to adjust the liquid in the recipe because it's different here than in VT. I do this by how the dough looks and feels. Something that comes with experience and trial and error. Keep at it, you will do fine.

Hope this helps.

reply by: frick on August 29, 2011 at 8:44 pm
frick

What kind of yeast are you using? Is it Rapid Rise? If so, throw it out and buy Instant yeast. Rapid rise yeast is good for one rise, then poops out. If you have it available, jars of instant yeast are more economical.

reply by: reinecke53 on August 29, 2011 at 8:51 pm
reinecke53

I use instant yeast that I got from KA. It is quite humid here. I live in Illinois.

reply by: reinecke53 on August 29, 2011 at 8:53 pm
reinecke53

Dawns, I bought some vital wheat gluten and used 1 tablespoon in the bread. I did, however, cut back on the salt. I used 1 teaspoon and it called for 1 1/2 teaspoons. So much to learn. Thanks for the information.

reply by: dawns on August 29, 2011 at 9:17 pm
dawns

KA is a great source of information. Another good source is the book Beard On Bread, by James Beard. Read everything you can about making yeast breads, there really is a chemistry to it that is facinating. Knowledge is power to produce great bread.

And don't be afraid to get your hands dirty. I do use my bread maker in a pinch. But my best bread is made with my own two hands. Great stress relief too.

I agree with the poster below, don't use rapid rise yeast. Instant yeast is a thousand times better.

And get a sour dough starter from KA. It's one of the best things I've ever done to help my bread baking skills. Sour dough starters require care and therefore I tend to make bread more often, than I would without a starter. Also a sour dough starter will teach you a lot about your bread baking environment, which in turn helps you discover how to adjust your non-sour dough bread recipes.

And lastly, remember to have fun. Bread baking should be enjoyable, so don't stress too much about it. The dough will talk to you if you relax and listen.

reply by: rockyroadfarms on August 29, 2011 at 11:24 pm
rockyroadfarms

Dawns, I called the bakers hotline earlier today for the same reason.

They said cut back on the rising time.

reply by: kidpizza on August 30, 2011 at 12:14 pm
kidpizza

REINECKE53:
Good morning. Yes my friend you disapointment is caused by over~proofed dough. When that condition occurs there is no structure underneath for support. This what you need to do. After the fermentation sequence (1st rise to you) You then begin the folding or punch down phase then when completed we are doing the proofing sequence. (2nd rise to you) Now then after say about 20/25, minutes insert your index finger into the dough about 1.5 inches in. When removing same notice how quickly the hole fills in. Most likely quickly. Perhaps 10/12 minutes later repeat same. you will notice it will fill in slower than before. When it fills in and takes about 10/12 seconds to do so but definetly fills in, this is the time to place the pan into the oven...while it is still proofing somewhat. If the hole stays the dough is over~proofed.

Good luck & have a nice day.

~KIDPIZZA.

reply by: reinecke53 on August 30, 2011 at 12:45 pm
reinecke53

Thanks to everyone for your comments so far, and keep them coming!

reply by: BakerIrene on August 30, 2011 at 3:56 pm
BakerIrene

There are two issues that are not always properly covered in recipes, and that can be causing your oven flops.

You must degas your dough immediately before shaping it for the pan: take fistfuls and squeeze hard, all over, until the popping stops. This is NOT the same motion as kneading: you just want to bust all those gas bubbles created during the rise, so that your loaf has a controlled amount of gas when it bakes.

You are baking in the warm months of the year. The dough is NOT supposed to look doubled in the pan when it is ready to bake. When you fill the pan 2/3-3/4 full with dough, let it rise to just over top of the pan, and then bake it. The final rising time in the pan before baking might be as little as 30 minutes on hot days.