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Bread deflates during baking

I add more flour and it raises just beautifully but when I bake it it deflates.
When baking my bread and taking it out of the oven it has already sank about 1 inch in the middle. I even used Bernard Clayton's recipe for onion rye bread and had the same problem.




Karen L Antles

Comments

  • Hi Karen, bread rising and then falling during baking is a sign of over proofing. I would suggest putting your risen loaves in the oven a bit sooner which will allow for a bit more rise in the oven. If your dough has risen to its capacity prior to going in the oven, it will just deflate like a balloon. Hope this helps.
    Ashley VP Sales & Marketing

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