November 24, 2016 - 7:12am
What causes bread to sink on top as it cools?
Using a really simple whole wheat recipe (all whole wheat, no other flour or gluten added) and was just wondering what causes the top to sink and deflate as it cools down once out of the oven? Thanks
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Which may result from either...
1. a shaping issue, be it trapping a large bubble or introducing too much flour.
2. Not covering the dough while final proofing so the crust dries out causing the inside to pull away from the outer crust.
3. Over proofing.
How much are we talking about? Is there a gap between the crumb and crust when cut?
The loaf is shaped and then allowed to proof too long. The walls of the bubbles weaken as they overstretch and bake. When they cool, they are not strong enough to hold up theloaf aand collapse in the middle.
Search "fingerpoke test".
When I took it out the top had a nice smooth dome shape, but upon cooling, this is what happened. It was made in my bread machine. I can alter the baking parameters (rise times etc) if needed for the problem.
IMG_4472.JPG
Search "overproofed".
You will need to adjust the settings so it is not proofing for so long. If you are able, you need to adjust the final raise to be a shorter time.
Or use less yeast.
Edit: this can also happen if the bread is not completely set/cooked yet.