Thread: Help making bread

On Tue, 22 Jul 2008 13:53:31 -0700 (PDT), Hari
<[email protected]> wrote:

>Each time I try making bread it looks perfect and is the right size
>until the end. When it gets close to done a big dent forms in the
>middle. Any ideas?


Can you provide more details, please? Is this happening with the same
recipe each time or with different recipes? Are you using a bread
machine or are you baking in a regular oven? White flour? Whole
grains?

Can you post a recipe that has given you problems? Any and all info
will help diagnose the problem.

Boron

On Tue, 22 Jul 2008 13:53:31 -0700 (PDT), Hari
<[email protected]> wrote:

>Each time I try making bread it looks perfect and is the right size
>until the end. When it gets close to done a big dent forms in the
>middle. Any ideas?

Beats me. Mine doesn't dent. Most likely you either didn't let it
rise enough or you let it rise too much. Also, try scoring it before
baking and see what happens. Oh, another culprit can be your
thermostat. If it doesn't kick in when it should, nothing you bake
will turn out right. BTDT.

Best option is to post your query, recipe and what you actually did to
alt.bread.recipes someone should be able to help you there.

Good Luck


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jul 22, 4:53 pm, Hari <hari_demi...@yahoo.com> wrote:
> Each time I try making bread it looks perfect and is the right size
> until the end. When it gets close to done a big dent forms in the
> middle. Any ideas?

Sounds like you're overproofing your loaf. I usually use my oven
with the light on to proof bread, and it takes about 30 minutes.

The other day, it was in the 90's and I set the timer and left the
bread on the counter. Rose magnificently, then came out
looking like the beach after a herd of runners has just gone by.

maxine in ri

In article <[email protected]>,
maxine in ri <[email protected]> writes:
> On Jul 22, 4:53 pm, Hari <hari_demi...@yahoo.com> wrote:
>> Each time I try making bread it looks perfect and is the right size
>> until the end. When it gets close to done a big dent forms in the
>> middle. Any ideas?
>
> Sounds like you're overproofing your loaf. I usually use my oven
> with the light on to proof bread, and it takes about 30 minutes.
>
> The other day, it was in the 90's and I set the timer and left the
> bread on the counter. Rose magnificently, then came out
> looking like the beach after a herd of runners has just gone by.

Too much yeast can also overproof the loaf.

Other possibilities: not enough water, flour which has too low a
protein content (or has got too old -- that seems to matter more
with wholemeal than with white flour).

--
Andrew Gabriel
[email address is not usable -- followup in the newsgroup]

Hari wrote:
> Each time I try making bread it looks perfect and is the right size
> until the end. When it gets close to done a big dent forms in the
> middle. Any ideas?

The greatest cause of collapsed yeast bread is the recipe contanis too
much liquid (fat/cheese count as liquid). Also if you keep opening
the oven to peek, which is obviously what you are doing.

With the scant information provided no one can offer you more than
wild speculation.

The message
<[email protected]>
from Sheldon <[email protected]> contains these words:

> Hari wrote:
> > Each time I try making bread it looks perfect and is the right size
> > until the end. When it gets close to done a big dent forms in the
> > middle. Any ideas?

> The greatest cause of collapsed yeast bread is the recipe contanis too
> much liquid (fat/cheese count as liquid). Also if you keep opening
> the oven to peek, which is obviously what you are doing.

> With the scant information provided no one can offer you more than
> wild speculation.

It's not like you to offer us only 5 lines of wild speculation,
Sheldon..are you feeling unwell?

Janet