The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


PaulZ's picture


February 23, 2012 - 12:22pm -- PaulZ

Hi All,

This week, made both Reinharts Classic French Bread(ABED) and a multi-seed loaf recipe for a pan and at the end of the final proof / rise period, had wonderful swelling and growth. However, when I slashed for good bloom in the oven, bread deflated and never recovered to its original promising shape. What's wrong? Have I over-proofed?I live in a very high altitude city. (5751ft above sea level - Johannesburg South Africa.)

Please help :-(

Paul Z

jherpers's picture

Flat round loaves

May 19, 2011 - 8:15pm -- jherpers


When using the no knead sourdough bread receipe, my round loaves are flat.  The bread rises well in a beneton but does not rise after placing the proofed loaf in the la cloche which has been heated to 450 degrees.  Loaves are baked for 30 min and after the lid is removed for another 10-15 min in a 440 degree over.

My take is that the bread is too soft and liquid and spreads out rather than raises.

Can anyone suggest how the loaves could raise higher?

Thanks in advance for your cooperation.



Rosalie's picture

Repeated deflating: boon or bust?

June 20, 2007 - 12:32pm -- Rosalie

The typical bread cycle involves one or two rises, each followed by a deflation, then a final shaping and proof.

But sometimes my timing doesn't work out.  I've already let the bread rise twice maybe and I'm not ready to shape it; or I've shaped it into loaves and I'm not ready to put it into the oven.  I would then be inclined to just "punch" it down again for another rise.

So my question is about the pros and cons of repeated deflations and rises.  What's the downside of it?


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