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Bread can collapse or fall due to over-proofing, over fermentation, or other environmental factors that speed up said processes. During fermentation, carbon dioxide builds up. When too much CO2 builds up during this period, the bread collapses before it can set. How can we avoid our bread collapsing during baking?
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Lebanon, NH. 1991. A newly married young woman carefully balances a loaf pan of yeast bread dough as she brings it to the oven. The loaf is magnificent, standing at least 6" high and domed on top like the crown of a hot air balloon. Although gentle, her footfalls cause the loaf to wobble like pale, puffy Jell-O.
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Resist the urge to just add more salt. Your bland bread could be the result of rushing the process. Try a slow overnight rise in the refrigerator. Plan ahead to proof your loaf overnight. This hands-off time in the icebox will slow the fermentation process in your dough and result in a complex-flavored loaf. For more tips and tricks on baking.
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How to stop your dough collapsing Let's look at how to fix the problem. Here are 6 ways to stop your bread collapsing and ending up as dense as a brick! #1 Use good quality flour and work it well! Cheap, poor quality flour won't withstand extended rises without collapsing.
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Too wet / Too dry dough Let's start with some simple issues that might cause your bread to fall when baking. When you first encounter problems with your bread, you must ask yourself a few basic questions, like what was the water/flour ratio.
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In this form, it serves as food, something to be used on the construction of a sandwich. In this way, we get commentary on the way society views resources under capitalism and anarchism. The former creates bread to sell, the latter creates bread to eat. Either that, or it's just a piece of bread falling over. Frankly, it's like 50/50 🤷♂️
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One of the most common causes for a loaf of bread to collapse is adding too much water to the dough as you mix it. Water is a needed ingredient in the bread dough, as a strong gluten mesh needs well-hydrated flour to be created. But if there is too much water in your dough, this moisture can cause the bread to collapse as it cools after baking.
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Gently poke your finger into the dough up to the first knuckle, if the indentation springs back slowly, you are good to go. But if it springs back quickly your dough needs more time to rise. Over-proofed Over proofing your dough can also cause your bread to fall or collapse.
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Bread Can Rise Too Long. It is indeed possible for bread to rise too long. If you leave the dough out and allow it to rise for too long it will negatively impact how everything turns out. Of course, you have to let the bread rise a bit. It takes time for the yeast to do what it needs to do.
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Notice there's a lot of room for the dough to expand here. If your log of shaped dough fills the pan full or nearly so to begin with, you need a larger pan. Broadly speaking, any recipe using 3 1/2 cups of flour or less can be baked in an 8 1/2" x 4 1/2" loaf pan; more than 3 1/2 cups of flour, move up to a 9" x 5" loaf pan. Let the loaves rise.
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What Happens if You Overproof Bread? 1. It Will Collapse 2. It Will Smell Like Alcohol 3. It May Taste Sour How to Tell if Dough is Over-proofed 1. Visual Check 2. Fingertip Test How to Fix Over-proofed Dough How to Prevent Over-proofed Dough 1. Use Less Yeast 2. Check the Temperature 3. Keep an Eye on the Time Is It OK To Eat Over-Proofed Bread?
