January 10, 2020 - 1:46pm
Tin loaf - imploding sides
I wonder if anyone can help...I've baked a sandwich loaf in a tin. Great oven spring and the crumb structure is also great but the side walls of the loaf have sunk/imploded somewhat. Any ideas why?
Many thanks.
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If possible, please upload images of the loaf and individual slices. It will be a great benefit for those wishing to help.
Danny
So now I've cut further into it to take pictures and discovered that it has the most horrific flyaway crust - as in half the height of the loaf is a gaping chasm. Ugh, Overhydrated?