Quiver0f10 Posted June 16, 2009 Share Posted June 16, 2009 For the last few months my wheat bread will sometimes sink on the top. The texture seems fine and it taste ok, but the loaves aren't nice and rounded, they are very soft and flat. It's frustrating because one day it's perfect and the next it's flat LOL. Any ideas why this would happen? Quote Link to comment Share on other sites More sharing options...
OrganicAnn Posted June 16, 2009 Share Posted June 16, 2009 I don't know for sure, but I suspect it has to do with too much moisture (humidity?). Quote Link to comment Share on other sites More sharing options...
Aunty Social Posted June 16, 2009 Share Posted June 16, 2009 Sometimes if you just slightly over rise the dough, it will sink a bit but not affect the texture noticably. Quote Link to comment Share on other sites More sharing options...
Loupelou Posted June 16, 2009 Share Posted June 16, 2009 I have this happen sometimes if I let it rise a little too much. Good luck!:001_smile: Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted June 16, 2009 Share Posted June 16, 2009 They cover this very well. There is a finger poke test that you can do to see whether the rise is just right. If it has risen too much, then you do a partial knead and an extra, short rise, and then bake it. That is supposed to rescue it. It's too long a description to put here, but if you don't have that book let me know and I'll post more about it. Quote Link to comment Share on other sites More sharing options...
Quiver0f10 Posted June 16, 2009 Author Share Posted June 16, 2009 They cover this very well. There is a finger poke test that you can do to see whether the rise is just right. If it has risen too much, then you do a partial knead and an extra, short rise, and then bake it. That is supposed to rescue it. It's too long a description to put here, but if you don't have that book let me know and I'll post more about it. I do have the book. I will look at it later. Thanks! Quote Link to comment Share on other sites More sharing options...
plansrme Posted June 16, 2009 Share Posted June 16, 2009 I let my bread rise in a big, square plastic container with quart and liter measurements marked on the side. That way I know exactly when it has risen to double--the fingertip test is too subjective for me. My container is like this one, only square, and I bought mine in a pack of 2 at Sam's for $8 or $9: http://www.amazon.com/Round-Storage-Container-Clear-Qt/dp/B0001MRUUU/ref=pd_sim_b_10 I already had the containers but got the idea for using them for bread from one of those customer lists on Amazon. Terri Quote Link to comment Share on other sites More sharing options...
Tess in the Burbs Posted June 16, 2009 Share Posted June 16, 2009 They told me it is from letting it rise too long. cut back the rise time and see if it's better. they were generous in cutting back...told me to start cutting the rise time in half! Quote Link to comment Share on other sites More sharing options...
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