How to avoid collapse of yeast-raised dough?
I prepared yeast-based bread with both hand and bread machine. The dough looks perfect, but when I try to bake it whether in bread machine or oven, it starts to collapse upon heating.
The dough preparation was based on common bread recipes, e.g. 300ml water, 450g all-purpose flour, yeast, sugar, salt. The process was conducted by bread machine within 90min (programmed for dough preparation).
What is wrong? And how to avoid collapse of yeast-raised dough in the course of baking?
Best Answer
There are three major things that will cause collapsed yeast raised breads:
Underdeveloped gluten (possibly from insufficient kneading), which doesn't create enough of the gluten network to hold the gas from the yeast, especially during oven spring. This may be exacerbated by using low-protein flours, which do not generate as much gluten as high-protein flours (called strong flours in Europe). This tends not to manifest as a collapse, so much, as a failure to rise.
Considerable overkneading, to the point where the gluten network begins to break down, and cannot hold the gas (this is quite unlikely, unless machine kneaded)
Over-proofing (allowing to rise or ferment too long), which creates more gas than the gluten cells can hold, leading to their rupture and collapse when the heat of the oven causes expansion and oven spring. This leads to collapse of the loaf.
Without more information, it is difficult to tell which of these you are experiencing.
Pictures about "How to avoid collapse of yeast-raised dough?"
How do you keep dough from collapsing?
Bread that Falls or Collapses Can Be Caused By:Too much liquid \u2013 Try decreasing water or milk by one to two tablespoons. Remember to look at your dough after a few minutes of kneading and see if it's a smooth, round ball. If the dough is too dry add liquid a teaspoon at a time until the dough balls up.How do you keep yeast rolls from falling down?
If your dough isn't sticky but is slipping around your work surface, a small spritz of water on the table can help keep it in place. Remember when adding both flour and water: less is more!Why did my dough deflate after rising?
The reason for this is that the yeast in your bread has exhausted itself and does not have any more energy after you put it in the oven. Also, your bread dough has expanded too much and when you put it in the oven your dough cannot rise anymore because the yeast cannot produce any more gasses and it then collapses.Why does my dough deflate after proofing?
The most common reason for bread deflating after scoring is over-proofed dough. There is a lot of excess gas accumulated in an over-proofed loaf, which is all released when scored. Other reasons include the dough being overly wet and scoring the dough too deep or too shallow.How to save my dough if it doesn't rise - Why is my dough not rising? 🎈
More answers regarding how to avoid collapse of yeast-raised dough?
Answer 2
If you are at a high altitude try reducing the yeast by ΒΌ teaspoon at a time until you find the right amount and replacing 1/4 cup whole flour for part of the all purpose.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.