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Thread: Sinking in the middle

  1. #1
    john hamilton Guest

    Default Sinking in the middle

    Started making bread last week, two loaves wholemeal flour each loaf 200 gms
    in oven for 35 mins at 180 C.

    Last weeks bread rose just fine, but this weeks they rose ok again, but when
    taken out of the oven; sunk back down in the middle. what would cause this
    sinking please.



  2. #2
    Jim Elbrecht Guest

    Default Re: Sinking in the middle

    On Sat, 13 Aug 2011 11:07:59 +0100, "john hamilton"
    <[email protected]> wrote:

    >Started making bread last week, two loaves wholemeal flour each loaf 200 gms
    >in oven for 35 mins at 180 C.
    >
    >Last weeks bread rose just fine, but this weeks they rose ok again, but when
    >taken out of the oven; sunk back down in the middle. what would cause this
    >sinking please.
    >


    Let me speculate & hopefully a more experienced baked will confirm or
    correct me.

    Do you use an 'instant' read probe thermometer? My first guess
    is that the falling loaves weren't quite as done in the center & steam
    made them fall. Unless otherwise specified, I shoot for an internal
    temp of 195-200F [91-93C]

    Jim

  3. #3
    [email protected] Guest

    Default Re: Sinking in the middle

    On Aug 13, 6:07*am, "john hamilton" <planet...@mail.invalid> wrote:
    > Started making bread last week, two loaves wholemeal flour each loaf 200 gms
    > in oven for 35 mins at 180 C.
    >
    > Last weeks bread rose just fine, but this weeks they rose ok again, but when
    > taken out of the oven; sunk back down in the middle. * what would causethis
    > sinking please.


    It either wasn't done which is what most likely happened, or you let
    it rise too much and there wasn't enough internal structure to support
    the loaf.

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