February 22, 2010 - 1:23pm
Major Deflation Issues
I have an Amish Potato Starter I've had about 3 months. The first time I baked using it it made 3 beautiful loaves. From them on, the dough makes up the same, rises just fine, nice and high, but as soon as I put it in the oven it deflates. I'm telling you I put them in go gently and close the door excrutiatingly carefully, no children running around, nothing to jar the oven so I don't think that is the cause.
This dough makes very soft loaves, almost too airy because I have to slice it fairly thick to get a piece I can spread peanut butter on, normal thickness will just come apart.
I'm thinking more flour would be the answer, or only 2 loaves instead of 3, but 3 loaves rise very nicely. Any ideas?
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These are all descriptions of an overrisen or overproofed dough. I know, I like to watch the dough rise too, but you can stop it anytime you like. If you proof for one hour, get it into the oven at the half hour mark. If you proof for 2 hrs, try 1 1/2 hrs. or sooner. Don't let it rise so high. Do you do any stretch and folds while the dough is rising? First, simply try to get the dough into the oven sooner and see what a difference it makes.
Mini
Hi Leesky
you could try putting them in the oven a little sooner , in fact if you are making the same recipe again and have 3 loaves try putting them in at different stages.
It seems that you may have taken the proof to the very edge and the heat shock has literally burst the bubble.
of course more flour and less potatoe will help but if you like the taste that you have with the raios that you have chosen then try a little earlier into the oven.
Regards yozza