March 1, 2013 - 4:00pm
New From Orange, TX
I have been baking bread since I retired in December. The only problem I am having is collapse. The second rise in the loaf pans looks great but within a few minutes in the oven the loafs collapse substantially. What am I doing wrong? It doesn't happen every time but almost everytime. Hard to make a sandwich with bread the right width but 3" tall...:)
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Hello and welcome, Dave, to TFL. Hey, I spent some of my childhood in Orange. I left Orange with my family when I was 8 yrs. old and moved to Nevada, I'm now living in San Diego for the past 13 yrs.
Well, sounds like a classic case of over proving your loaf. Assuming your baking a white or wheat loaf, if your shaped loaf, is using the right size loaf pan, you might just let it rise just till peaking about a good inch or so over the pan..then put it in to bake....this might help until you get the proofing test down pat...this is must for baking bread, again assuming you've overproofed your loaf.
Sylvia
Thanks Sylvia. What exactly do you mean by proofing test? I usually let the loaf rise to about 3" above the 4x9 pan. It works well with white bread and whole wheat to let it rise that far but then it just deflates like an old tractor tire...:) Sometimes it looks great coming out of the oven then squats during cooling on the rack. Just can't figure it out.
when your loaf is ready for baking, is to test by making an indentation with your finger, and judge the spring-back, if you have waited to long the indentation will not spring back, then it's overproofed. Properly proofed it will spring back about half way.
There can be other factors affecting your loaf coming out of the oven and then deflating, such as the recipe. Lot's to learn here on TFL. You can type in on the seach box above on the top left hand corner and Lessons on the top of the page.
Sylvia
Ah ha, hence cometh the doughboy belly poke. I will give it a try. Thanks again.
gotta love that little guy :)
Happy Baking,
Sylvia
Hi,
here is a test i was given from Dabrownman on here and it works for me.
"Jamb your index finger in the dough up to the first knuckle and see how the hole rebounds.
If it rebounds quickly it needs more time.
If it rebounds slowly - time for the oven
If it doesn't you are over proofed a lot".
you do not mention your baking temperatures and imings.
happy baking
John