The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread loaf sinking when baked

Kent's picture

Bread loaf sinking when baked

I have been grinding Hard White Wheat to make my pan loaves for sandwich bread for a few months. Recently all of the loaves baked are sinking in the center. Does anyone have a suggestion for the cause of the sinking. Belo is the recipe that I use.  Kent

3 Cups Warm Water
½ Cup Raw / Unpasteurized Honey
2 Tbsp Yeast
1 Tsp Salt
1 Tbsp Vinegar
1 Large Egg
½ Cup Extra Virgin Olive Oil
1/3 Cup Gluten
2 ½ Cups Soft Wheat Berries
2 ½ Cups Hard Red Spring Wheat Berries
Place your water, honey and yeast in your mixing bowl to let proof
for about 5 minutes. While your yeast is proofing place both your
soft and hard wheat into your grinder and grind on fine. Makes a
little over 6 cups of flour, Add in your salt,vinegar,egg,oil, gluten and
2 cups of flour to your water and yeast mixture and mix together with
your dough hook just to combine. Now add the remaining four cups
of flour one cup at a time and continue kneading until you have a nice
soft dough that is just pulling away from the bowl into a ball.
Continue kneading your dough in our mixer for 8 minutes or hand
knead it if you like a good workout:) Turn your dough out into a
greased bowl and cover with a towel letting it rise until doubled.
Remove your dough from bowl and punch down, form into 2 loaves
of bread or buns and let it rise again in a warm spot for
approximately 1 hour, bake for 20 minutes at 400° F.

alabubba's picture

Do you temp your finished loaf. Bread is generally "Done" at 195°f

I have pulled loaves that looked perfect, only to have them collapse internally because they were not done.

longhorn's picture

Sounds like you are way underbaked. You have about two 1 1/2 pound loaves. I bake my 1 1/2 pound boules at 435 for about 45 minutes. What is the interior like? It seems like they must be pretty raw.

Let us know what you find?


Ria's picture

It would be worth getting an oven thermometer (WalMart, KMart) and making sure that the oven is really reaching the correct temp. It's not unusual for ovens to be way off; it's certainly something to check in addition to the other suggestions.


Kent's picture

Thank You all for the responses. I made another loaf and checked the oven temp with a oven thermometer. It was 25 degrees off from the dial. I also increased the time by 10 minutes. Worked great. Internal tempature of the loaf was 198 degrees. The loaf came out great.