First guess - overrisen. Have you baked this bread before with no problem? Fell when put in or after bake? Fell quickly when put in oven? Enriched dough or straight dough? How did it look after it came out of the oven.
Well ..I was just about to post the same problem!! It looked soo beautiful in pans..just like a picture...put in oven at 375 and reduced heat to 350 like it told me and POOF it collapsed! But it cooked up really tasty but with a large crumb. I looked up trouble shooting..and it said..1...pans too large 2...overfermented in pans...3...not enough flour to hold shape. So which one was it??? It was just the beginner white bread. no eggs.
Grrrrr...I am actually a really good cook. and can whip up a quick bread of any kind but geesh this yeast stuff is getting me down.
Don't get frustrated about the "yeast stuff". Cooking and baking are very different disciplines. However, a good cook should find it easier to conquer the difficult aspects of baking.
My thoughts are that your oven setting is too low. BUT, there is also a strong suggestion of over-proof. Combine the 2, and you have weak dough structure, plus insufficient heat to gelatinise the starch and set the proteins before the dough just collapses.
Baking is somehow not at all like cooking. But if you are a good cook, you will come to appreciate this, and celebrate the more precise science often needed to accomplish great baking
i hope you continue to enjoy the journey to success
lol oh I fully intend to conquer it. But realizing that baking is a science...not an art. At least I get to eat these mistakes...even if only as crumb crust pies. lol
First guess - overrisen. Have you baked this bread before with no problem? Fell when put in or after bake? Fell quickly when put in oven? Enriched dough or straight dough? How did it look after it came out of the oven.
Jim
have not baked this before, bread had eggs and milk in it, bread fell in the oven when put in. Looked flat when came out..
probably overproofed - next time don't let it rise so much before baking.
Well ..I was just about to post the same problem!! It looked soo beautiful in pans..just like a picture...put in oven at 375 and reduced heat to 350 like it told me and POOF it collapsed! But it cooked up really tasty but with a large crumb. I looked up trouble shooting..and it said..1...pans too large 2...overfermented in pans...3...not enough flour to hold shape. So which one was it??? It was just the beginner white bread. no eggs.
Grrrrr...I am actually a really good cook. and can whip up a quick bread of any kind but geesh this yeast stuff is getting me down.
Hi Flaisham,
Don't get frustrated about the "yeast stuff". Cooking and baking are very different disciplines. However, a good cook should find it easier to conquer the difficult aspects of baking.
My thoughts are that your oven setting is too low. BUT, there is also a strong suggestion of over-proof. Combine the 2, and you have weak dough structure, plus insufficient heat to gelatinise the starch and set the proteins before the dough just collapses.
Baking is somehow not at all like cooking. But if you are a good cook, you will come to appreciate this, and celebrate the more precise science often needed to accomplish great baking
i hope you continue to enjoy the journey to success
Andy
lol oh I fully intend to conquer it. But realizing that baking is a science...not an art. At least I get to eat these mistakes...even if only as crumb crust pies. lol
That is why bread is so fascinating. Science and Art combined
Best wishes
Andy