Rolls fall flat [closed]

when making yeast rolls mine will rise the first time then not at all the second time most occasions, I read about over rising first round, so I think this could be my problem, however when I do get them to rise the second time they seem to fall flat in the oven, or when I pull the cover off to place in oven they fall flat, any advice on how to fix this.

Best Answer

Make sure your proving environment is maintaining temperature. If you are making the dough with blood temperature water then the residual heat in the dough will get the yeast going but when it cools down the yeast may cease to be active. The dough should double in size on the first prove. Also make sure your flour is proper strong flour and that the dough is being worked enough. Even strong flour won't achieve the correct elasticity if it isn't worked enough so when the yeast gives off its CO2 the dough won't prove correctly. When doing second prove don't let them go all the way as they will still prove some in the oven before the crust forms.

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Quick Answer about "Rolls fall flat [closed]"

Over-proofed You might notice that the collapse happens during the slashing stage or when transferring the dough from your proofing basket onto your peel or dutch oven. This is quite common for doughs that are over-proofed. The proof or proof of your dought is the final stage before baking.

How do I keep my bread 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.

Why did my bread collapse while baking?

Bread sough or loaf collapsesOven temperature that's too low. This means the dough rises to its maximum, then collapses before it gets hot enough to set. Or, dough could have been over-risen.

Why does my bread collapse after proving?

Bread commonly collapses because it has overproofed. This means that the yeast has consumed all of the available sugars and starches in the dough and therefore can't continue to produce carbon dioxide. Without this continuous gas production, the dough will collapse.

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