May 30, 2012 - 3:03pm
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?
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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.
Hi,
Your bread is overproofed and as a result it is rising and falling in the oven. Read about proper proofing by searching the archives.
Jeff
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.
I also heard that a very wet dough could result in a collapsed dome. Is there any truth to that?
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