My sandwich loaf rises nicely in the tin and comes out of the oven with a rounded top. Ten minutes into cooling, the roof sinks slightly and wrinkles. The inside is soft but a bit damp near the top. I'm not sure whether I'm overproofing before baking or taking it out too early. I use a standard yeast dough and follow the recipe's bake time. What would you check first: proof height, internal temperature or oven accuracy?
A sandwich loaf that rises well but collapses slightly while cooling
- baking
- sandwich
- loaf
- rises
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0 replies
My guess would be proofing before oven temp, then bake time. If it’s proud of the tin and then falls a bit after ten minutes, it may have go...
My guess would be proofing before oven temp, then bake time. If it’s proud of the tin and then falls a bit after ten minutes, it may have gone just a touch too far before baking.
2 replies
I’d check internal temperature first. If the loaf is still underbaked in the center or along the top edge, it can sink as the steam escapes....
I’d check internal temperature first. If the loaf is still underbaked in the center or along the top edge, it can sink as the steam escapes. A thermometer is more useful than guessing from the clock, especially with a sandwich loaf.
I’m with you, mostly. If the top is damp, though, I’d also wonder if the loaf is a little too high in the tin or overproofed and fragile before it even hits the oven.
That’s the part I’d watch too. A loaf can look beautiful going in and still have enough weakness in the structure that it wrinkles while coo...