I've been baking bread for several years. Lately my bread falls during baking

jmouer
  • Posted by: jmouer
  • April 28, 2022
  • 813 views
  • 13 Comments

13 Comments

creamtea May 1, 2022
-You may be over-proofing it. Perhaps a shorter rise is in order. If the ambient temp in your kitchen is warmer now than in the winter, for example, you can can shorten the rising period.
-Are you using bread flour? Lower gluten flour like AP flour will not support as high a rise as bread flour.
 
jmouer May 1, 2022
I use fresh ground wheat. I used smaller pams this last time and got less fall
 
drbabs April 30, 2022
How old is your oven? Is it failing? Is the thermostat accurate? Have you used an oven thermometer to check the temperature?
 
jmouer April 30, 2022
Its not new but less than 10 years old. Temp seems accurate
 
drbabs April 30, 2022
My oven is 4 years old and has started running about 25 degrees cold. Check it if you haven’t. You might have to recalibrate it.
 
louisez April 29, 2022
Same brand/type of yeast (instant vs regular)?
 
jmouer April 30, 2022
Same and new now
 
Nancy April 29, 2022
Also
• have you changed ovens or old oven started having problems?
• have you moved house, so altitude or atmosphere changed?
 
jmouer April 29, 2022
no no
 
drbabs April 29, 2022
Have you checked your yeast? Mix 1 teaspoon of sugar and 2 1/4 teaspoons of yeast (one envelope) with 1/4 cup of warm water. In 10 minutes or so, the mixture should bubble and develop a yeasty aroma. If not, the yeast is the issue.
 
jmouer April 29, 2022
got new yeast and same result
 
HalfPint April 28, 2022
Can you provide more details?
 
jmouer April 29, 2022
I bake 6 loaves at a time and done same for about10 years. The bread rises to double size in the pan and I bale them At 350 degrees for 35 minutes. Even being very careful in oven placement the last year during baking the loaves fall.
 
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