Why Did My Bread Collapse During Proofing Or Baking?

Last Updated on November 23, 2021

Have you ever wondered why bread collapses during proofing or baking?
Bread is a staple food in our daily lives.
However, there are certain things that can cause bread to collapse.
This article explains you what causes bread to collapse and how to prevent it.
Bread is a staple food in every household.
There are many different types of bread, but the most common type is white bread.
In this article I am going to explain you what causes bread to fail and how to prevent it from happening.

Why Your Dough Collapsed

Bread dough collapses because of two reasons. First, the gluten network within the bread dough gets stretched during proofing or baking. Second, the yeast cells get compressed and die off. This happens because of the expansion of the dough during proofing or baking process. How To Prevent Bread From Collapsing 1 Make sure that the oven is preheated to the correct temperature.

A Lack Of Gluten Development

If the dough is not sufficiently kneaded, the gluten network cannot develop properly. It is important to knead the dough well enough to ensure that the gluten network develops properly. 2 Use a proper recipe. A good recipe will give you the right quantity of ingredients and the right proportion of flour to water. 3 Add the required amount of salt to the dough. Salt helps to strengthen the gluten network and prevents the dough from collapsing.


Underkneading occurs when the dough is not kneaded long enough. This results in poor gluten development and weak structure. 4 Overkneading Overkneading occurs when you knead the dough too much. This results in a tough texture and poor elasticity.

Using the wrong type of flour

If you are using bread flour instead of cake flour, you are making a mistake. Bread flour is used for breads and pastries while cake flour is used for cakes and desserts. You can substitute 1 cup of bread flour for 1/2 cup of cake flour.

If you’ve completely forgotten about the salt

Salt is vital in baking. It helps to develop flavor and texture. Salt also helps to leaven baked goods. It is important to know how much salt to use. Too much salt can ruin a recipe.

The Poke Test

The poke test is used to determine if a material is suitable for making windows. It involves poking holes into the material with a needle. A hole that does not fill back up indicates that the material is strong enough to withstand the force of wind.

The Windowpane Test

The window pane test is used to determine whether a material is suitable for manufacturing glass. It involves putting a piece of the material under tension and breaking it. A material that breaks easily is not suitable for making glass. The Knife Test

It Was Overproofed

Overproofing is a process where alcohol is added to wine to increase its proof. This is done to make the wine stronger. However, if the wine is overproofed, it becomes very strong and can damage the palate. Wine experts say that a wine’s proof is measured using the "knife" method. To measure the proof, take a knife and cut into the bottle of wine. If the wine is overproof, the knife will break. If the wine is underproof, the knife will not break.

too much yeast

If you notice any signs of fermentation bubbles in the bottle, stop adding sugar immediately. Do not shake the bottle or move it from place to place. Leave the bottle undisturbed until the fermentation stops. too much sugar

too much time

If you notice that the rice cooker is heating up too fast, you can reduce the power level. This will slow down the rate of heating and allow the rice to cook properly.

Your Dough Was Too Wet

You probably added too much flour to the dough. It’s important to knead the dough until it forms a smooth ball. If you’re using bread flour, you’ll need about 2 1/2 cups about 5 pounds of flour. Add the salt and yeast to the bowl of a stand mixer fitted with the paddle attachment. Mix together the flour and salt in a separate bowl. Make a well in the center of the dry ingredients and pour in the warm water. Stir the wet mixture into the dry ingredients with a wooden spoon until a shaggy mass forms. Cover the bowl tightly with plastic wrap and let rest for 10 minutes. Add the butter and mix on low speed until the butter is incorporated and the dough comes away from the sides of the bowl. Increase the speed to medium and continue mixing for 3 to 4 minutes, or until the dough is soft and elastic. Transfer the dough to a lightly floured surface and knead briefly to form a smooth ball. Place the dough in a greased bowl, turning to coat with oil. Cover the bowl tightly and let rise at room temperature for 1 hour,

You Damaged The Dough

If you damaged the dough, you may not be able to salvage it. You can try to patch it up, but if you did damage it, it won’t be good enough to bake. If you damaged the dough, start again.

Why Your Sourdough Collapsed

Sourdough breads are typically made from a starter a mixture of flour and yeast that is allowed to ferment for several days. This process gives the bread a sour taste and creates the characteristic holes in the crust. A healthy sourdough starter produces a thick, bubbly batter that is easy to mix into other ingredients. However, if the starter becomes contaminated, it can produce a thin, runny batter that is difficult to handle. In addition, the bacteria in the starter can multiply rapidly, causing the bread to become moldy. To avoid these problems, follow these steps: 1. Clean the bowl thoroughly. 2. Add only enough flour to coat the sides of the bowl. 3. Mix well. 4. Cover tightly with plastic wrap and let stand overnight. 5. Repeat Steps 1–4 until the starter looks clear and bubbly. 6. Use the starter within 3 weeks. 7. Store the remaining starter in the refrigerator.

In conclusion, We’ve discussed the most common reasons for bread to collapse. One of the reasons why you might have experienced collapsed bread does not have to do with the baking process at all. You can sometimes get collapsed bread if you are using too much water during the kneading process. To avoid this, check the consistency of the dough. The dough should not be wet or sticky, but should be smooth and elastic.

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