I am a beginning breadmaker, to say the least. I've made a few breads in the past, and the nicest thing anyone could say was that they were very healthy. So I made some dough today from a great recipe. It rose beautifully, and after the punching down and shaping, I plopped it in the pan to rise again. After a couple hours, I peered into the (off) oven and it was gorgeous! Ready for baking! So I took it out to preheat the oven, and I couldn't resist gently running my hand over the perfect puffedness. My nail caught a snag, and the whole **** thing went PLFFFFFBBT! and collapsed. Sigh.
You may have let it rise too long. You should be able to touch the top of the loaf fairly firmly without it collapsing.
Quote:I think that you let it rise too long, also. I haven't made any artisan breads yet, but I do make a lot of wheat and white bread loaves or buns. Mine rises for an hour after mixing all ingredients (1st rise). Then after it is punched down and shaped and put into the pan it rises for another 30 minutes give or take maybe 5 minutes. So I think you let it rise too long. Don't give up. Try again and you will get it!
awwww. i hate that. Sounds like maybe the top was a little dried out too? ...bet yer bread sticks were yummy, though!!
I'll agree with the others, you probably let it rise too long. Do you put a pan of water in when you let it rise? When I put mine in to rise, I put the loaves on the rop shelf and a glass cake pan of warm water on the lower shelf.
If you let it rise for a couple of hours then you definitely let it go too long. But this is all a part of paying your dues. I'm pretty certain I've made about every kind of mistake there is when it comes to bread baking. It's how we learn. You'll get better if you keep at it. .....Alan.
