The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread collapse on sides

Daily Bread's picture
Daily Bread

Bread collapse on sides

Hello all!

     I have a recipe for a low carb bread but it keeps collapsing on the sides. I use my bread maker all the way to the second proof, then I proof the last time in my oven then bake... any tips to help it from collapsing? My top doesn't collapse but my sides do... also when I make it Pullman style, the top does collapse aswell. I will post my recipe in a photo. I also measure everything to the grams.

Daily Bread's picture
Daily Bread
Edo Bread's picture
Edo Bread

I guess low carbs really can make you skinny.

MTloaf's picture
MTloaf

🤣🤣

I know this can happen to gluten breads if they are not baked long enough. 

Daily Bread's picture
Daily Bread

I made a loaf this morning and doubled my baking time and it didnt even THINK about collapsing... i will continue to "experiment" and see if this truly was my issue! atleast you gave me one good loaf so far! thank you!

Daily Bread's picture
Daily Bread

Now that's funny!

katyajini's picture
katyajini

I am not knowledgeable enough about gluten free bread baking or bread baking in general so take my comment however you will.  This has happened to me quite a few times with regular ( not gluten free) sandwich breads baked in a loaf pan.  The breads came out looking just like yours.  They were very tasty however and got eaten very quickly.  For the life of me I could not figure it out.  Finally I learned that when the dough becomes disbalanced towards too much fat and/or liquid then this happens.  The cure is try to reduce one or the other or the both slightly and try again.  Try starting to reduce the ingredient you think there maybe too much of. Baking at a slightly lower lower temp for a longer time also helps. 350 in place of 375 for example.  In my case reducing the liq by 2 Tbs in 9 x 5 loaf solved the problem perfectly without making the dough or bread dry at all. Very fresh flour and humid conditions had made matters worse.  

Hope you figure it out!

 

Daily Bread's picture
Daily Bread

I doubled my baking time and solved the issue :) 

semolina_man's picture
semolina_man

@Daily Bread When did you remove the loaf from the pan?  Before full baking time, immediately after full baking time, or some time after full baking time? 

Please describe the kneading, aka "gluten" development steps. 

The middle of the loaf looks undercooked.