BHM's Homesteading & Self-Reliance Forum

Posting requires Registration and the use of Cookies-enabled browser

  #1  
Old 08-14-2017, 09:58 PM
papa bear papa bear is offline
Senior Member
 
Join Date: Jul 2011
Posts: 384
Default deflated bread

hey guys, for the last three or four batches of bread I try to make. They are deflating when I put them in the oven. first raise after an hour is good. divide them, put them in pans. I Let them raise for about an hour. into four hundred degree oven as per instruction. They look great going in. nice and risen then flop. I don't know what i am doing wrong! help
Reply With Quote
  #2  
Old 08-15-2017, 12:01 AM
Doninalaska Doninalaska is offline
Grand Master Pontificator
 
Join Date: Mar 2012
Gender: Male
Posts: 1,976
Default

Perhaps low-gluten flour? If you are not using bread flour, give that a try and see if that helps. I am not an expert, but I have baked a lot of bread over the years.
Reply With Quote
  #3  
Old 08-15-2017, 10:45 AM
Mesquite_Bean's Avatar
Mesquite_Bean Mesquite_Bean is offline
Senior Member
 
Join Date: Aug 2009
Location: Zone 8
Posts: 272
Default

Too much yeast.
__________________
~Bean
Reply With Quote
  #4  
Old 08-16-2017, 04:05 PM
KarenBC's Avatar
KarenBC Female KarenBC is offline
Grand Master Pontificator
 
Join Date: Jul 2001
Location: Prince George, B.C., Canada
Posts: 1,393
Default

Could be letting rise to long on the 2nd rising.
Reply With Quote
  #5  
Old 08-18-2017, 05:49 PM
papa bear papa bear is offline
Senior Member
 
Join Date: Jul 2011
Posts: 384
Default

Quote:
Originally Posted by Mesquite_Bean View Post
Too much yeast.
You might be right. though I am following a recipe. I will have to try and reduce it

Quote:
Originally Posted by KarenBC View Post
Could be letting rise to long on the 2nd rising.
You may be right I was wondering if I was letting the first raise to long. I was holding to an hour.

I wonder too, if I used too much flour. trying another batch tomorrow I will try to see what will happen
Reply With Quote
  #6  
Old 08-20-2017, 10:51 PM
wildturnip Female wildturnip is offline
Grand Master Pontificator
 
Join Date: Nov 2010
Location: SW VA Mts
Posts: 1,516
Default

If you forget to add the salt, bread will rise beautifully then collapse. Also over-rising will do it. Press the raised dough lightly with a fingertip. If it makes a dent and the dent slowly raises and mostly disappears, the bread is ready to put in the oven. If the dent stays, it has risen too much. Rising time depends on the room temperature. Rising too quickly isn't good because it doesn't allow the gluten to develop and encase the air bubbles. This is what holds the bread up.

Bad flour will do this. I'm not sure what is wrong with the flour but in my experience, just getting some fresher flour cures the problem.

Sometimes this happens and you just can't figure out why. The barometric pressure effects bread dough. It often won't rise well or stay up on a dreary, rainy day.

Keep trying! Sometimes even after 43 years of baking bread, I still have this problem.
Reply With Quote
Reply

Bookmarks

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -2. The time now is 03:17 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
© 1996 to Present. Backwoods Home Magazine, Inc.