March 10, 2021 - 11:37am
Bread collapse after baking
Hello
I have been baking breads with this recipe for a long time and have been getting good results, but recently the loaves I bake comes out great from the oven but collapses after and the parts near the walls will appear uncooled even if the internal temp. Reaches 200 F.
The recipe is
500 Ap flour
9 g salt
8.7 yeast
55 g sugar
10 g bread improver
2 eggs
200 g milk
100 g butter
Mix the dough and put it into the fridge for cold proofing during the night, next morning I will take it out and shape into 750 g loaf pan, proof it @ 60 Celsius for 70 minutes and then bake it at 350 F until it reaches 200 F.
Any advice?
And thank you
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i presume the proof @ 60 celsius is a mistake, 28 - 30 C is ideal. It is quite a rich sweet dough and it comes out in Bakers percentages as
flour 100%
salt 1.8%
yeast 1.74%
sugar 11%
bread improver 2%
eggs 20%
milk 40%
butter 20%
I am wondering if the dough isn't skining or drying out causing that uncooked edge to the side of the loaf.
What is the bread Improver that you are using, they are usually used in very small amounts in commercial use. the last one that i used was used at half of 1% in a normal dough and at 1% if it were used for a no time or instant dough. The use of bread improvers is mainly for commercial high speed mixers in my view.
Have you tried this formula / DOUGH with out the cold retard in the fridge, i would expect this dough with that amount of yeast, butter, sugar and milk to bulk ferment in 3 to 4 hours under normal conditions. i think i would be inclined to bulk ferment and take when ready thats fully proofed then shape and tin up and then retard overnight and bake when its proved up again.
look forward to seeing how it goes. kind regards Derek
Could it be both over proofed and under baked?
Than this recent post https://www.thefreshloaf.com/node/67637/squashed-loaf-tell-me-what-im-doing-wrong