The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


cowboy33's picture

Collapse after Rise - Trying to place in oven

November 20, 2012 - 1:00pm -- cowboy33

Having trouble getting my breads from the final rise into the oven, onto the baking stone.

Especially the "wetter" breads, had one collapse on me and it never rose nicely in the oven.


Is there a technique for moving them?

Is it okay if they collapse, will they re-rise?

Was the oven to hot and the outside baked to fastto aloow any rise, should i do more steam, or wet or brush oil/butter on top before baking? To allow the crust not to form as fast. Maybe back at lower temps.

Juergen's picture

Is this considered good rise?

April 8, 2012 - 2:33am -- Juergen

First off, happy Easter to all of you!

Yesterday evening I baked my 2nd sourdough bread ever and even though it came at better than the first, I'm still not pleased. When you look at the pics below, you can see that the loaf was still pretty flat after proofing. It did have some oven spring but somehow I feel this is not a good rise. What do you think? Is this considered a good rise when it comes to sourdough baking? The dough was 65% hydration and 100% white wheat flour and bulk-fermented for two hours and then proofed for another hour, all at 21C/70F.

Chris downunder's picture

DId not rise

July 26, 2011 - 4:13am -- Chris downunder

Is there are simple explanation for the reason why a bread will not rise very much (final prove). The bread doubled during first prove, once I put it in the tins, it rose only slightly and there was no oven spring. The bread was quite heavy and dense. Tastes OK, but not as light and fluffy as I have made in the past (using all white plain flour eg lesson 1 loaf on this site)

jrudnik's picture

AB&P Brioche Help

October 17, 2010 - 1:36pm -- jrudnik


This weekend I decided to try some AB&P Brioche. I have made Brioche from Tartine before, and assumed this would be fairly easy, as it appeared to be less labour intensive. So I mixed the dough last night, put it in the fridge and shaped around 11 o'clock this morning. The only problem is, they have risen just barely or not at all. I am making 1 loaf in a standard size pan with 2 lb. of dough. Should I let this keep rising? Criticism is accepted!


knit fast die warm's picture

new and looking for help with whole wheat bread that just doesn't rise how i'd like it to

September 12, 2010 - 2:00pm -- knit fast die warm

hello, i'm new to these parts and new to bread baking... i'm looking for a bit of help


i made the recipe located here:

i made half of the recipe, since i only have one loaf pan.

Sour Doh's picture

Flat sourdough loaves

March 8, 2010 - 2:27pm -- Sour Doh

Here is a problem I can't figure out  - can anyone help?  I've made two attempts at making the Danish Sourdough Rye from the book Bread Alone.  In short, it uses a rye starter, but white flour for the main dough.  The book cautions that the dough will be sticky but warns against adding too much flour during kneading.


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