Help! My bread deflated once it was in the oven.

[Gemglo]

Ok, so I've used this recipe at least 15 times with no problems. Until the last 2 times, last week & today. It's whole wheat, with yeast, honey, canola oil, salt, & water.

It rose fine on the first rise (was higher than I expected it to be when I checked it). I punched down, hand kneaded a bit, divided in half, kneaded a little more to close seams, & the let rest for 10 minutes. Shaped loaves, & rose to 1 inch over top of bread pan. Looked great going in oven. Came back & looked in 10-15 minutes later, and both loaves were caved in. :confused: Any ideas?

Thanks,
Jennifer

[Dame]

Any chance you just started either new package of yeast or a new bag of flour?

[Gemglo]

Yeast was out of the same bag I've been using for a while. I keep the bag in the freezer & keep a smaller amount out at room temperature. I think I did refill my jar right before this started, which was last week.

I grind my own flour, which was done today.

[Grendal]

Well off the top of my head I can think of 4 reasons why bread caves in.

1. Absorption too high (too much water) 63% would be quite good

baker's percent(ingredient) = 100 × ingredient mass⁄flour mass to calculate the absorption.


2. Overproofing (rising time too long), you said it rises over the bread pan. That makes me wonder if it could be sitting too long.

3. Underbaked, Toss it into the oven a bit more, if it's caving then it might be a bit weak. I like to jab it with a bamboo skewer to see if still clings before moving it. The internal temp should be 195 F - 205 F. Lower the bake temp by about 15 F - 25 F and bake it for 5 - 15 min longer.

The golden rule

Smaller product (size and weight)
Faster bake
Higher temperature

Larger product (size and weight)
Slower bake
Lower temperature

4. Initial temperature not high enough, Starch sets in bread during baking at 160 F. If you put the bread in at 150, the starch doesn't set so the bread will rise and then collapse. The pressure within the dough (caused by steam and gas) will not be great enough too allow the bread to hold it's shape while it's baking.

[Pigzzilla]

I have had this problem also. But I found that if I do not brush the top with butter when putting it in the oven, as the recipe says to do, my bread does not deflate. I just brush with butter after taking it out of the oven and waiting about 10 minutes.

[wildturnip]

I've had my bread do this when I forgot to add the salt. It will rise higher than normal and then fall. Any chance you left out the salt?

[Gemglo]

Thanks for the suggestions. I don't think I left the salt out, but I could have forgot it. :meeting: I'll try lowering the oven temp and giving it a few minutes longer too.

[Junie]

My guess is overproofing. Try letting it rise for a shorter time. When you push 2 fingers into the dough (about halfway to the first knuckle), and the imprints remain in the dough, it's ready to bake. If they spring back out, let it rise more.