Submitted by john duffield on May 11, 2008 - 2:55am
hi
i am new here and new to bread baking
the bread i bake has incredable texture and taste, but after proving it almost always falls loose its shape, and i do not have a clue what to do.
Please help a new starter
thank you john
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Can you give some more details about what type of bread your baking? Yeast, sourdough? Proofed in bannetons, bread pans, free shaped?
It sounds like your bread is over-proofed before you put it in the oven, but the experiences bread-makers here would need more details to be able to give you some advice. But with their help, you'll definitely get on the right track!
Cheers,
Jane
My problem when loaf was falling
Was due to temperature variations. I proofed in a warm oven then brought out into a cool environment. After slashing, in the oven it went and it deflated even before it got to bake. I fixed that by making sure my final rise temperature was very close to the room temperature.