In a recent competition i entered I had to produce the following
- 2 white sandwich
- 2 flat breads from a grain or wholemeal dough and
- 3 products from a seet bun dough
Was fairly happy with the doughs, especially the wholemeal. However once baked off the wholemeal products ( a veinna and a cobb) both shrunk
75% wheat flour
25% wholemeal flour
3% yeast (instant)
1% improver (soya flour based) Yes im a plant baker, but this comp was produced by hand
other things that may aid in answering why my wholemeal shrunk:
Water temp 29oC
Final dough temp 32.3oC
Was well developed, even the judges passed a comment about the dough that it was very good.
divded the dough into two 550g and bench rested for 15min, knock back then rest for 15 again.
Proved for about 55-60min and baked off at 215oC for 30min, excellent colour and taste.
Looked great in the oven but shrunk alot once cooling.
I can understand and accept some shrinkage once out of the oven but my wholemeal shrunk to much
Can anyone answer why my wheatmeal shrunk? im a little dumbfounded as to why it happened