September 6, 2022 - 10:10am
Sides of loaf caving/sucking in as it cools. What went wrong?
I've been baking for a couple of years now, and I've never seen anything like this before. Can anyone tell me what happened? I'm flustered. I made this same recipe 3 times last week and they came out perfectly!! if you have any idea what causes this, I'd love to hear them.
Recipe:
- 400g bread flour (14% protein)
- 167g milk
- 83g water
- 2 large eggs
- 24g oil
- 12g sugar
- 4g salt
- 4g dry yeast
For reference:
- Final dough temp after kneading: 24°C
- Bulk Fermentation: 2.5 hours at 22°C.
- Proofing: 1.5 hours at 30°C.
- Baked at: 350°F for 36 minutes. (internal temp 197)
sorry about the bad resolution.
Share
I've seen that happen on over-proofed dough, but the crumb looks different, and it usually collapses from the top. I never bake white bread, so I can't offer anything more than that. I'll be interested to hear what others know about your dilemma.
This problem has been discussed before on TFL, but I can't find a link at the moment. A search may find something.
But my recommendations would be:
Lance
https://www.thefreshloaf.com/node/50611/sides-loaf-sucking-loaf-cools
https://www.thefreshloaf.com/node/63683/sinking-sides
https://www.thefreshloaf.com/node/38543/tangzhong-milk-bread-deflates-after-cooling
There are more: I found them with this query: https://www.google.com/search?q=site%3Athefreshloaf.com+loaf+sides+caving+in
It's a beautiful bread, kattleya. Very nice!
As for the sides caving in, this usually is due to one of the three issues below
- waterlogging (too much water in the recipe, so you need to bake it longer than usual to make side crusts stronger, stiffer)
- underbaking (too short baking time, maybe you oven was not hot enough at the start of baking, etc. So 36 min was not enough)
- staying too long inside bread pan after baking (steaming/sweating side crusts inside baking pan makes them wet and soft, unable to sustain the weight of that loaf)
It can also be due to issues with bread formula, flour quality, use of bread improvers or flour improvers, but unless you changed your flour, I doubt that. Too much yeast can be an issue as well if there was a small error with measuring yeast (0.5-1.0g error with respect to 4 g yeast, i.e difference between 3.5g and 4.5g of yeast is a huge deviation, actually) or switching to fresher/stronger yeast, etc.
With high humidity lately?