Why does my bread sink in the middle after baking?
So, you have followed the recipe, gently cared for your dough but open the oven to find your expectations have sunk. This is a common problem that can be rectified easily once you have identified the problem.
Dry ingredients
One of the most important items in your breadmaking toolkit is yeast and it could simply be too old. Yeast is a living thing and if it is left too long it could expire. So, before you mix any ingredients together it is best to test your yeast.
To do this just add the amount of yeast specified in the recipe to some warm water along with a little sugar. Set aside for a few minutes and live yeast will start eating the sugar and foamy bubbles will form at the surface. In nothing happens after 10 minutes buy a new pack.
The proof is in the pudding
Dough needs time for the gluten to develop to let the yeast eat the starch in the flour converting it to carbon dioxide and alcohol.
Gluten is developed through kneading and proofing and too little of both will affect the structure of the dough resulting in sinking.
When proofing your dough, the two crucial elements are time and temperature. The lower the temperature in your kitchen the longer the dough takes to proof. Conversely, the warmer the environment, the less time it takes to proof.
If the dough sits too long the yeast would have eaten up all the starch and will stop rising and collapse in on itself.
The ideal temperature for proofing dough is between 24 and 36C or 70 to 115F and generally, the first proofing time is no more than two hours and the second no more than one. But remember, if the dough has doubled in size before these times it is ready to use.
Baking temperature
All ovens have their own foibles, and you need to get to know yours. Some ovens run hotter than its settings, some cooler.
If the oven is too hot the loaf will be brown and crispy on the outside but doughy in the middle and may collapse as it cools.
When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf.
If you suspect your oven is not baking at the right temperature a little experimentation is required.
The easiest way is to use an oven thermometer to work out the accuracy of your thermostat or through trial and error by setting the knob a few degrees higher or lower for your loaf and checking the results.
Any master baker will tell you that you can have the best equipment and perfect technique but if the quality of your ingredients is substandard your loaf will be of poor quality.
If you're looking to get excellent results with every bake, then take a look at our full range of top-quality <a href="https://britainlovesbaking.com/collections/baking-boxes-and-kits">baking kits</a> available at Britain Loves Baking
FAQs
Baking temperature
Why does bread sink when baking? ›
Breads can fall flat while baking due to a number of reasons. One of the most common reasons is that the dough was not kneaded enough. When dough is not kneaded enough, it can lack the gluten development necessary to rise properly. Another possible reason is that the dough was not given enough time to rise.
Why do bakers tap bread? ›
When you put bread in an oven (to bake) it kills the yeast. It also (if you get the temperature and cooking time correct) fixes the structure of the loaf. Traditionally one thumps a loaf to see if it sounds hollow as a test to see if the bread is done. Further, a thump on the pan will loosen the loaf out of the pan.
Why do quick breads sink in the middle? ›
Quick bread was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the bread to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer.
Why does banana bread sink after baking? ›
The banana bread will not rise much during baking and may sink slightly in the centre on cooling, but should not collapse competely. If it did collapse then it is likely that the banana bread had not quite baked fully (and in light of the ingredient change may have needed a slightly longer baking time).
How to keep bread from sinking in the middle? ›
For recipes like banana bread, lemon loaf, or pound cake, your best bet is to bake in a metal loaf pan. Metal is a quick and efficient conductor of heat. This helps to ensure your recipe will cook through the center and not collapse.
Why do you spray water when baking bread? ›
Wetting the dough causes the surface to steam. Covering it traps the moisture. This partnership stops the bread from drying out on the surface in the hot air of the oven and forming a premature crust. Your bread rises more and produces a richer colour, becoming glossy on the surface.
Why do bakers put flour on top of bread? ›
How to top bread dough with flour. You can dust the top of rolls or loaves (white or whole wheat) with white flour for a more rustic or “peasant” style appearance. Using flour is also a wonderful way to keep your bread (especially buns and rolls) vegan but still decorate the top.
Why do you slash bread before baking? ›
Why Score the Bread? Scoring is generally done after the bread's finally rise and just before the loaves go in the oven. These intentional splits give the bread more room for their final rise in the oven without splitting the carefully closed seams. Slashing can also be done for purely decorative reasons.
Why do you poke holes in bread before baking? ›
Prior to baking gently prick the top of the proofed dough with a skewer to help release any air pockets.
Keep the oven door closed while your Amish Friendship Bread is baking. You may be tempted to peek, but sudden temperature drops can result in the bread collapsing in the middle.
Why does homemade bread have a hole in the middle? ›
Follow recipe directions. Excess yeast causes extra air bubbles to form, creating holes in the baked bread. You prepared the recipe correctly.
Why does my bread not get done in the middle? ›
Sometimes things do just need longer to bake for … whatever reason. As with any other kind of bake, the best first step to take is to weigh your ingredients. Too much or too little flour, for example, can throw off the balance.
What causes homemade bread to sink? ›
Baking temperature
If the oven is too hot the loaf will be brown and crispy on the outside but doughy in the middle and may collapse as it cools. When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf.
Why does zucchini bread fall in the middle? ›
The most common reason for zucchini breadand other quick breads (and cakes) to collapse as they cool is the ingredients are too vigorously or quickly mixed, which incorporates lots of less stable air bubbles into the batter.
How do I stop my bread machine bread from sinking? ›
Bread that Falls or Collapses Can Be Caused By:
If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If it looks too wet, add flour a tablespoon at a time until it looks as expected. Note that high humidity can add unwanted liquid to a recipe.
Why is my bread wet after baking? ›
Let your dough rise enough before baking it
If the dough doesn't fill out with gas, perhaps because it hasn't had time to rise properly, the inside of the loaf will remain soggy and dense as the dough won't bake properly. You should therefore leave plenty of time for your dough to rise.
Can you cook bread too long? ›
Bake too long and the bread is burnt tasting, but if you go under, you've got an underbaked, sticky mess inside. The best way to avoid the over- or underbaked bread: internal temperature checks.
How to prevent cake from sinking after baking? ›
Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.
