The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread deflated before putting it in the oven!!

nBaker's picture
nBaker

bread deflated before putting it in the oven!!

 


I have been using the Whole Wheat Sandwich bread recipe from BBA for past couple weeks, my first 2 attempts came out great - nice fluffy bread - family loved it.


My attempt yesterday was a disaster - the rise was good during both the steps - initial and also in the pan... (I may have left it out abt 1.5 hrs more than needed... ) - just before putting it in - I accidently happened to put my hand on it - lightly though - but the whole thing just collasped !!!I was so upset seeing that - but the oven was already heated and so I thought why not and baked it - hoping it would rise in there....


It did not rise much - but the bread came out OK - it is very short - just a little over an inch wide - but the taste is good and the crumb is ok too - we will eat it but it could be (and have been) much better...


Any idea - what I did wrong? or should look out for next time...


Thanks!


 


 


 

mrfrost's picture
mrfrost

You pretty much said it yourself:


"I may have left it out abt 1.5 hrs more than needed..."


It may have baked almost normally if, when it collapsed, you reshaped it and let it rise again, then baked. That last rise would probably take a much shorted period until it's ready to be baked.


 

nBaker's picture
nBaker

 


so is it ok to reshape it and let it rise again?? I was under the impression that if I did that then the bread would be totally ruined - since the yeast would finish all its food and just die and I would get a lump!!!


Please explain this - I am still a novice - only couple wks into bread making - and am still learning.


Thanks


 

mrfrost's picture
mrfrost

Similar occurence for me a couple of weeks ago.


It really depends, probably, on how long they overproofed, and at what temperature. An extra hour and a half may not be too much; again depending on the temperature.


I was baking 2 all sourdough, deli style rye loaves(28% rye, 14% ww). Really it was one of those pseudo pumpernickel recipes, KAF Sourdough Pumpernickel. They probably should have proofed maybe between 2 and three hours in the 72 degrees they were in. I fell asleep and woke up about 4 hours later. The loaves had risen enormously, though neither collapsed, but the surfaces really looked like they were breaking down and loosing intergrity.


One loaf I went ahead and baked, after even another 30 minutes for the oven to preheat. It still never collapsed and baked up nice and unexpectedly, incredibly fluffy.


When I selected the recipe, I really didn't have a fluffy loaf in mind as I wanted something sturdy to spread cream cheese on. The other loaf I reshaped and let proof while the first loaf baked. By the time I took out the first loaf from the oven, the reshaped loaf had almost doubled already. Much much faster than the first pan proofings. Being that I didn't really want a fluffy loaf, I put it in the oven. It had good oven spring, and baked up about the way I was expecting.

nBaker's picture
nBaker

cool!! thanks for sharing that with me. gives me a bit more confidence about the whole reshaping concept. next time I will try it if needed.

wayne on FLUKE's picture
wayne on FLUKE

my impression is that reshaping will redistribute the yeast, their food, and their wastes allowing for another rise as the yeast feed again.


wayne

Leisesturm's picture
Leisesturm

Bob Curry covers this issue in his book "Secrets of Jesuit Breadmaking". As I understand it, multiple rises and punchdowns are possible and each new rise adds more flavor. Thing is, the 'standard' two rises already add enough flavor for most people so more may pass the point of diminishing returns. However, in the scenario outlined, the 2nd posters suggestion to allow another rise is the way I would probably deal with the problem.


H