Rising dough issue

We received this inquiry from someone recently "My bread dough rises beautifully in the bowl and in the pan, but falls slightly during baking. Very frustrating!! What can I do?"

Here is what I told her... "If the dough is falling while baking then you’re letting it rise too much. Its possible the pan you’re using is too small. Try using a bigger pan and see if that helps or adjust the dough weight according to the pan size."

If anyone else has some tips please post them here.

Jaredxl's picture

Better then i can do.

by Jaredxl - 01/11/2010 - 19:21
I can't even get my bread to get the first rise, so props to you..
Admin's picture

Killing the yeast

by Admin - 01/12/2010 - 08:29
It sounds like you're killing the yeast somehow. It may be you're using dry yeast and dissolving in water that is too hot. If you're using instant yeast and just adding to the flour and other ingredients it'll be tough to tell.
Kizzle's picture

Pooped-out yeast?

by Kizzle - 04/23/2009 - 21:04
It sounds like the bread has over-risen before baking. Spring back should increase during baking, not decrease, as the heat of the oven gives the yeast a "kick in the pants." I would think adjusting the rise time, or possibly the kneading technique, to try and prevent degassing, would also be helpful. ~Kizzle

bread facts

In Britain, the ceremony of First Footing is traditionally observed in the early hours of New Year's Day. A piece of bread is left outside a door, with a piece of coal and a silver coin, and is supposed to bring you food, warmth and riches in the year ahead.