If your mesh is not even or not fully developed your dough will not be able to hold on to those gasses and your bread will flatten out as well.
There is a very easy test you can proform that will tell you if your gluten mesh is developed enough or not. It is commonly known as the windowpane test. Take a piece of dough and stretch it out between your fingers. If you can successfully get a nice thin piece of dough that you can see light shine through it and it does not break you then know you have a good strong gluten mesh.
If your dough breaks apart during this test keep on kneading until you get the desired results. Flour selection is very important. Gluten is part of the protein in your flour grain. So if the flour you are using is low in protein chances are you will have a weak gluten mesh in your final product. Check your flours nutrition values. When making a bread that uses a blend of flours you should always take into consideration the protein content.
If you are making a whole wheat bread you will notice that it has about the same protein content as regular bread flour. The fact that whole wheat bread has the added bran and fibers to it will require higher hydration thus lowering the amount of gluten in the final product as well.
If using whole wheat or rye flours or any other flours that have a lower protein content in them, try to blend the flours with a strong flour. This will help to balance out the protein content and will help with the development of a good strong gluten mesh. If you want a higher whole wheat flour content then replace the percentage of the white flour with Strong flour. 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. This is when your dough is most susceptible to flatting. Overproofing your dough will result in a flatting or collapsing of the dough. 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.
Because the process is long and most sourdough bread recipes call to proof your bread in the fridge overnight it usually leads to over proving. Your fridge temperature might be different as well and your flour composition will vary. Luckily there is a very simple test you can use to see if your dough is ready for baking or not. Make sure to test out your dough throughout the proving stage. There is a simple poke test that can be done. Gently poke your dough with your finger.
Just a slight poke not too deep. Always use strong bread making flour. Other potential reasons for this problem could be that too little salt was used, the dough was too wet or that the dough was poorly shaped. If the crust surface cracks after removal from the oven then you could have over-proved the dough, the oven could have been too hot or the bread could have cooled in a draft.
If the dough collapses when you put it into the oven then it is likely that the dough was over-proved. Then you must let your dough rise," says Calleo.
This is a very common mistake for beginners," says Davidson. How can you avoid it: "Your yeast needs time to grow and rise within the dough before it is baked. If you cut the rise time short, your yeast will die off before the bread can rise in the oven when being baked," says Calleo. So without giving it time, you will create a flat dull piece of bread as an end result, and nobody wants that.
Recipes can provide rough timelines, but that's it," says Davidson. There is nothing wrong with that, but it often leads to disappointing bakes. Since sourdough is naturally leavened, it is extremely important to have a mature, active sourdough starter that is rising and falling predictably before baking. Young or under-developed starters will result in poor fermentation and gummy, dense loaves.
How can you avoid it: "Allowing your sourdough starter to fully mature, which takes at least one to two weeks if you've just made one from scratch," says Davidson. How can you avoid it: "Allow your loaves to cool completely on a rack before storing or slicing. This will take several hours," says Davidson. Embrace it and just keep baking," says Davidson. How can you avoid it: Be patient. Great for soups, sandwiches, snacking, and every person in your household will love it. Plus, your place will smell fantastic," says Calleo.
As in, from start to finish, with time to spare in between, and who doesn't have time to spare? All of the ingredients are available at any grocery store , so you shouldn't have a problem tracking them down. The directions are simple and straightforward. This will be the gateway to your bread baking obsession. This recipe is incredibly simple. And the sun-dried tomatoes are completely optional. You can stuff this bread with anything What about those olives that have been sitting in your fridge for a year?
Or some dried herbs?
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