The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Sunk in the Middle

laurie_m's picture
laurie_m

Bread Sunk in the Middle

G'day. Basic question if you would.

 

I've studied the basics of making bread, on this site, and been going OK. But the last three loaves have sunk in the middle. Any ideas of what variables I should be looking at.

 

Please understand that I'm a pretty rough and ready bread maker, even when at home. My main reason for baking bread is so I can make some fresh tucker when I camp out, traveling the Australian outback on an ATV (quadbike). No space for scales and a thermometer on those trips.

 

My ingredients are flour, water, salt and yeast.

 

It's summer time here and so the dough is rising fairly fast. Would I be allowing it to rise too much on the first rise?

 

 

When I put it in the oven the crown was three quarters of an inch above the top of the bread tin but it soon dropped by an inch and a half.

 

Thanks,

Laurie.

Floydm's picture
Floydm

Would I be allowing it to rise too much on the first rise

That would be my guess. Err... actually, on the final rise. Try putting it in the oven when it is still even with the top of the tin so that it pops up over the edges only once it is in the oven.

Good luck.

laurie_m's picture
laurie_m

Thanks Floyd.

 

I'll make another loaf tomorrow. Nothing like a belly full of hot, home made bread, slathered with margarine and home made raspberry jam.

 

Regards,

Laurie.