The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread tightens/collapses after cooling

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reptilegrrl's picture
reptilegrrl

Bread tightens/collapses after cooling

I've been making a lot of progress with my gluten-free breads, but I do have an issue I hope some of you can help with.

Without fail, even if a bread is airy and open on day 1, by day 3 it will be much tighter. It's not just a matter of the bread "falling", though that does seem to be part of the problem, but also, the bread really seems to kind of shrink all over. I've read that this may be a matter of too much starch. Thoughts?

 

PMcCool's picture
PMcCool

Wrapped or unwrapped?  If wrapped, what kind of wrapper?  Room temperature or refrigerated? In a container?

Without knowing anything else, my first guess is that the bread is drying somewhat and shrinking because of moisture loss.  That's purely a guess, though.

Paul 

Moya Gray's picture
Moya Gray

I just read your post - the same happens with some of my gf breads.  the bottom "sinks" toward the middle of the loaf.  My first thought was that it was the starch de-gelatinizing.  but I have no clue either.  Have you found an answer?