The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Trouble with KAF Honey Oatmeal Sandwich Loaf

hydestone's picture

Trouble with KAF Honey Oatmeal Sandwich Loaf

I made a loaf of KAF Oatmeal Sandwich loaf.  I think the dough may have been a little wet.  It rose nicely, I flattened it out into a nice rectangle, dimpled it wth my fingers, rolled it up, closed the seams and let it rise for 90 minutes until 1-1/2" above pan as directed.

I baked it at 350 for 50 minutes until the internal temp was a little over 190.

It was crowning nicely when I checked it after 25 minutes.  I didn't cover it with foil as directed, just let it cook.  When it came time to remove it, the top had completey flattened, cross section was basically a rectangle with a light crown.  Also, the inside is a little undercooked, probably should have cooked for a bit longer.  Also, the bread seems to tear easily, for instance whn spreading some butter.

Why do my loaves collapse during final stages of cooking?

Why does bread tear easily and not have a little stretch to it?

Here is a link to the orginal KAF recipe:



Baking411's picture

It sounds like your dough may have been a little on the wet side! If it is too wet, it has a tendency to flatten out like you described, or maybe you let it raise too long, and it lost it's elasticity. 

One more comment, when you move it around (like when you put it into the oven after it is raised) be very careful with it, because this can deflate it too, especially if the above is true and it is on the wet side or has risen too long.

Keep will have success!!

I also wanted to say that if you add some Vital Wheat Gluten to the recipe, you may have a more elastic loaf and it will be less crumbly!!

hydestone's picture

Thanks for the pointers and vote of confidence!  I never imagined making bread would be so challenging!

Dcn Marty's picture
Dcn Marty

The challenge of bread making is what makes it enjoyable. If it were easy, everyone would do it and we would be up to our ears in great bread.