The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tin loaf - imploding sides

pmcknight's picture
pmcknight

Tin loaf - imploding sides

I wonder if anyone can help...I've baked a sandwich loaf in a tin. Great oven spring and the crumb structure is also great but the side walls of the loaf have sunk/imploded somewhat. Any ideas why?

Many thanks.

DanAyo's picture
DanAyo

If possible, please upload images of the loaf and individual slices. It will be a great benefit for those wishing to help.

Danny

pmcknight's picture
pmcknight

So now I've cut further into it to take pictures and discovered that it has the most horrific flyaway crust - as in half the height of the loaf is a gaping chasm. Ugh, Overhydrated?