The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

falling domes on my bread?

uccdr's picture

falling domes on my bread?

I have baked whole grain breads before with perfect loves, all of a sudden my loves fall? the dome falls after about 15-20 min. of baking? I have tried to change things but it happens all the time now?

thomaschacon's picture
thomaschacon (not verified)

Not enough information to be sure, but you're likely overproofing. Here's a link to the search results for "overproofing".

If you don't think that's the problem, we'll need your recipe and method to be of futher assistance. Pictures would be great too.

uccdr's picture

My recipe is: 6cups hot water, 2/3 cup honey, 2/3 cup oil, 2 tbs salt, 3 tbs instant dry yeast (fast), about 16 cups fresh milled whole wheat flour-until it cleans the side of mixing bowl. need for 10 min., proof until doubled or 30 min. bake at 350 for 30 min. I brush with egg wash and sprinkle with sesame or oats after loaf is formed.

Yerffej's picture


Your bread is overproofed and as a result it is rising and falling in the oven.  Read about proper proofing by searching the archives.


Mini Oven's picture
Mini Oven

adding yeast.  You also might want to reduce the yeast amount.  Another thing to check into is a shaping after the first proof degassing the dough at the same time you spread it out to roll up into a loaf shape.   With all that yeast and warmth, a second rise might solve the problems.

thihal123's picture

I also heard that a very wet dough could result in a collapsed dome. Is there any truth to that?

uccdr's picture

I will try and let it rise 2 times, The recipe calls for instantly forming loves as soon as the kneeding ends, and 1 rise. It makes sense about the excissive gas under the top crust. Thank you all for your expert input. I will be back, Dick