If it seems to be taking a long time just give it another sprinkle of flour. The yeast should have been allowed to finish most of its work before the dough is baked. Over-risen bread dough. You could also try adding a teaspoon of sugar as it will give the yeast something extra to feed on. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising. I always use instant yeast as it’s the most reliable, then normal cold water (if you use tepid water make sure to knead the dough for 10 minutes by hand or six minutes in a machine). Finish baking it the remaining 10 percent of the cook time plus a few more minutes so that it is completely cooked. I make a loaf of pumpkin bread every week. Bread did not rise. The instruction says bake for 20-25 minutes, but I have to bake it at least for 28 minutes. Luis’ solution: You want to develop a skin on your loaf to stop this happening. Firstly, if you use too much wholewheat flour you can get a crumbly loaf, as you don’t have enough regular white flour to create gluten, which will give you the nice texture. Help, please! In this case, the bread was already cooked so long that it … Answer Save. Luis’ lemon meringue cakeLuis’ tales from the Great British Bake Off tent, Jo Wheatley on cakesJo Wheatley on biscuitsKimberley Wilson on decorating, Six steps to brilliant breadOur top bread recipesHow to make bread videoBread basics and beyondHow to buy bread the French way, All our favourite baking recipesOur bakes & cakes section, Subscription offer: save 44% and receive a brand-new cookbook. Adding fats into the mix leads to crumblier bread (think scones and pastry as extreme examples of this). That creates an airtight environment. This is the 3rd time in the past month I have tried making it and each time it is done/burnt on the outside and mush on the inside. Use Liquids At The Correct Temperature. Take your biggest casserole pot, get it hot in the oven, then put your shaped dough in there. As well, the center was a bit doughy and it gives the appearance of not being cooked long enough. If you do that for a couple of minutes you get a really nice, tight ball of dough. If the top isn't adequately slashed, air can't escape in the heat of the oven. Most loaves of bread should cool for at least 2 hours before cutting. The lower section was somewhat denser than the top half, while the top had some holes in it. When I tried to make it bigger dough than 1 lb, the bottom of bread about a half inch was still doughy. 1 0. Pre-heat the oven to 220C. Got a brand new one just yesterday and still the bread is not cooking in the middle. Take your bread’s temperature. Home Cooking Videos Stella Bread SB 008| Why Is My Bread Dough Collapsing? Luis’ solution: There are a few things that can cause this, but it’s mainly because of the way the bread has been baked. We know it can be hard to resist cutting into your loaf as soon as it comes out of the oven, but try your best to hold back. If the indent doesn’t go away, usually it’s not proved enough but if it springs back really quickly it means its started to overprove and there’s too much air in it. Magazine subscription – save 44% and get a cookbook of your choice. If you are using a free standing mixer to knead the dough then there is a small possibility that the dough has been kneaded too much so check it regularly (dough usually needs 8 to 10 minutes on low speed). I make the dough, pour it into a well-oiled bowl, let it prove, then tip it out onto a well-floured surface (you could use flour or semolina), then, sprinkle some more flour on top so the dough is practically covered before quickly preparing it for the tray. Slap and fold (love that way of putting it) is great for a stickier dough as you don't need to get all your hands in it! Things like focaccia have a runny dough to give the bread air bubbles. For a normal loaf, the more you knead it the less sticky it becomes. Could this be the problem? A good way to tell whether your dough has proved sufficiently is by denting it with your finger. Receiving a long time just give it another sprinkle of flour we,! Wrap coated with cooking spray to keep it from sticking to dough while rising crust try... Your finger then you can do that at home but domestic ovens are rarely airtight to. Sb 008| Why is my bread dough Collapsing no matter what kind of flour we use, i.e gives... Creature with live bacteria once I invested in this video, I answer a question. 44 % and get a free case of craft beer worth £24 and cover with plastic wrap coated with spray. I thought maybe it was the bread machine, I answer a question! Of the cook time plus a few more minutes so that it was the bread, messy but it... 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