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Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. 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. Bread can collapse if there is too much gas in a dough that is not mature enough.
A weak gluten structure can create big irregular pockets of air through the crumb, sometimes called tunnelling. These are often found near the crust area which can cause the crust to sink as it cools. Reduce the amount of yeast used and increase the rise time, or knead for longer to fix the problem. A weak crust causes bread to collapse. A common dilemma when commercially baking is when a new batch of flour arrives. The new flour makes the dough behave differently and can lead to more shrinkage or the bread collapsing.
The type of flour used is also a key contributor to the chewiness of a loaf. A strong crust comes from a well-developed dough. To achieve this, a flour with high-quality gluten which is well kneaded is essential. Sometimes lowering the water in the recipe can prevent recurrences.
Otherwise, adding a little vital gluten powder or changing to a high protein bread flour can fix the problem. To control the rise of bread, shaping has a major impact. Stretching the outer membrane to create tension will help a lot.
This provides support for the dough as it rises. Poor shaping is especially prevalent in bread machines. Here, the bread often collapses as the dough is not shaped. To find out more about shaping, see my shaping and preshaping guide. As the bread cools it needs to expel moisture from the crumb. Moisture clings onto the starch particles on the outside edges of the crust as it exits the core of the cooling bread. This allows the starch to harden and burst which contributes to making the crusty crispy.
How did you vary the recipe? What was the result? Use your revised recipe as the new baseline. Look at the result, look at the variables and try again if needed. No problem. On the next loaf make you can try an additional change to the yeast or maybe a change to the salt. Search for:. Last Updated on July 16, — Originally Posted in October Before I get started, I want to let you know that some of the links on this page are affiliate links.
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