August 16, 2019 - 3:09pm
Side collapse
Made a pan de mie baked in a tin
70% hydration. Removed it from the tin and one side seems to have sucked in
it was 97 degrees internal temp so was cooked any ideas what caused this
thanks
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Made a pan de mie baked in a tin
70% hydration. Removed it from the tin and one side seems to have sucked in
it was 97 degrees internal temp so was cooked any ideas what caused this
thanks
How long did you prove it? Seems like it's overproofed imho.
It could be it was 55 minutes as I already had some rolls cooking
thank you for your advice