The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

loaf losing volume at oven

Heylo's picture
Heylo

loaf losing volume at oven

hi there experts.

why did my loaf "drop" while being baked?

i did a 50/50 spelt/rye loaf (rye sourdough), fermented 10 hours in a pan, then baked for a bit more than an hour (25  minutes on 410, 40 minutes on 375). it came of the oven 2/3 of its height.

 

 

WendySusan's picture
WendySusan

you gave a bit more info on your technique and Recipe.   

Isand66's picture
Isand66

Without all the details it is hard to give you an accurate answer but the most likely culprit would be over-proofing.  If the bread is over-proofed that means it has used up most if not all of its rising power before you baked it so when you put it in the oven it will either not rise at all or actually shrink after the heat bakes off some of the moisture in the dough.

Let us know more details and we can elaborate.

Ian

Heylo's picture
Heylo

formula:

250g rye sourdough (200%, e.g: 1 part rye, twice as much parts water) at room temp'. specifically, i take the sourdough out of the fridge and let it rest (without feeding it) till active.

306g whole rye flour

345 whole spelt flour

447g water

10g salt.

 

preparation:

i mix the water and the sourdough. i seperately mix the flours with the salt and then add them to the wet mass. i knead for about 10 minutes with a mixer, and ferment at room temp'. this loaf was feremented for about 10 hours, room temp' was 62-71 (nighttime).

baking:

as i wrote before. first 25 minutes of baking were with steam.

RoundhayBaker's picture
RoundhayBaker

Sorry, I think we need a little more detail, but going by what you've written, then yes, you have over-proofed. A long 10-hr bulk ferment gives excellent flavour but afterwards you have to give the yeast a chance to recover, replenish its food and then get to work at building a good crumb for your loaf. De-gas, shape, and proof are the usual steps to follow.

Heylo's picture
Heylo

until I was advised in this forum, to stick only with the bulk fermentation and skip the de-gasing and proofing phase. because of the flours in use (rye and spelt).

Isand66's picture
Isand66

Yes you are correct not to degas.  No reason to do that in this type of bread.  I suggest you try a bulk fermentation in your fridge overnight.  Before you put the dough in the fridge let it sit out on your counter at room temp for about 2 hours.  The next day let it sit out again for about 1.5 to 2 hours, then shape and let rest for another 1.5 - 2 hours or until when you put a finger poked in the dough it springs back slowly, then bake.

Heylo's picture
Heylo

i'll try.

but won't the shaping degas the dough?

Heylo's picture
Heylo

from my experience, this loaf nearly doesn't rise when put to a night's sleep in the fridge. 

AbeNW11's picture
AbeNW11 (not verified)

Bulk Fermentation allows one to take the dough "beyond" the rising limit for good oven spring. At this stage one isn't concerned about the height of the dough just giving it time to develop flavour and for inoculation. But just because it's gone over the limit for volume it doesn't mean its run out of food. So one then de-gases the dough (but not fully) but to shape and bring it back to within the limits of the gluten and then bake. As long as one does so before the food has run out. You don't need to de-gas completely but enough so it hasn't stretched the gluten too much and then it can't hold itself up any longer and then shrinks.

dabrownman's picture
dabrownman

that are very fast to ferment and proof.  The complete opposite of wheat breads.  I couldn't even get 10 hours out of white bread here in AZ - not even close.  I'm guessing  your dough was way over proofed.  I would do an hour of gluten development using slap and folds over 3 sets , 20 minutes apart and maybe  1-2 of hours of bulk ferment and then shape and put it in a pan.   2-3 hours later it should be proofed 85-90% and ready for the oven.  Watch the dough and not the clock.

Happy baking