Why does the top of a loaf collapse after baking? The dough rises well, but then collapses.
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Your oven may be too hot, you may have beaten too vigorously, or you may have opened the oven door while baking.
You just reminded me that it is time to start baking bread again now that it is getting cooler!! Yeast....here I come!
I have had this happen and it is usually because my oven (or bread machine depending on what I am making) isn't hot enough. So the dough collapses before it gets hot enough to "set" aka keeps its rounded bread top.
There were a few other times this happened and it was because i forgot about the dough it over rose (was over risen) meaning set out on the counter to rise for WAAAAAYYYYY too long because I got too busy doing something else and forgot about it from morning until night.
For me, they always still tasted good...just turned out really wonky looking!
Try adding potato flour or mashed potato to the dough.
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