My Bread Fell!!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by jomoncon, Nov 16, 2011.

  1. jomoncon

    jomoncon Chillin' With My Peeps

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    Yesterday, I was making my favorite loaf of Country Style French Bread. I let the bread rise in the oven. The first rising went fine. The loaf was punch down, put in the pan & rose beautifully the second time. I took it out the oven to preheat the oven, and the loaf immediately fell!! Just flattened out almost 2"!! I've never had this happen before & I've made this bread at least 10 times.

    Now I did let the loaf rise more on the 2nd rising than than I usually do, simply because I forgot about it. Could that have been the cause of it falling? The bread still tastes great. It's just sort of flat, only about 2 1/2" tall.
     
  2. BettyR

    BettyR Chillin' With My Peeps

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    Bread will fall if it rises too much. If it ever happens again and the dough sits too long you can just punch it down, reshape it and let it rise again.
     
  3. Hollywood Chickens

    Hollywood Chickens Chillin' With My Peeps

    Mar 12, 2009
    Florida
    Things happen, once I put bread in the oven (I also let it over raise that time and did a little to much oil) and the tops slide off!!!
     
  4. jomoncon

    jomoncon Chillin' With My Peeps

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    Quote:Betty, Thanks so very much. Now. I'll know what to do if this ever happens again. Plus, I'll keep a better eye on the timing of that 2nd rising.
     
  5. BettyR

    BettyR Chillin' With My Peeps

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    Your welcome....[​IMG]
     
  6. Tracydr

    Tracydr Chillin' With My Peeps

    Quote:You let it rise too long, most likely on the second rise. The problem with yeast breads is if you miss the window of opportunity while it's going up and it gets to the very top of the rise, it will collapse.
    Next time, if you know you may be busy, just stick it in the fridge to "retard" it. Then, when you want to bake, pull it out and give it a couple of hours to warm up and rise. It will rise slowly in the fridge, like overnight it will rise about as much as it would have in an hour, so the risk of overshooting is much lower.
    With sourdough, this problem is also less. The sourdough is slower and more forgiving.
     
  7. Carolyn

    Carolyn Chillin' With My Peeps

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    I find that happens for me more often if I put it in the oven to rise. When I take it out to preheat the oven is when it falls. Now I may put it in the oven for the first rise but not for the second after I have formed the loaves. I keep my house on the cool side for economic reasons, I think that is part of the problem. Sitting on the counter I am watching it rise.
     
  8. Aria

    Aria Chillin' With My Peeps

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    Place all your ingredients in a food processor....pulse...to get a round ball.

    Let rise in a bowl (do not grease bowl) cover with plastic wrap

    Let rise about 1 hour in a warm room ( you can wrap in a blanket)

    Punch down and shape into loaves

    Let rise ABOUT l hours and place to bake.

    DO NOT LET OVER RISE. ONLY TO THE TOP OF PAN. IT WILL RISE MORE IN THE OVEN.

    Regards, Aria
     
  9. BettyR

    BettyR Chillin' With My Peeps

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    Quote:I've never used the oven to rise bread...living on the Texas Gulf Coast it's almost always warm here...we usually keep the air conditioner on to keep the humidity down even in the winter but we keep the thermostat set on 76 degrees. The high today is supposed to be 82 so I feel like my house is warm enough to rise bread. I know New Orleans has the same weather that we do so unless you keep your AC cranked way up jomoncon...you don't really need to put your bread in the oven. Rising your bread in too warm a spot is really worse for the dough than too cool. Unless your house is cooler than say between 55 and 60 degrees you should have no problem rising bread sitting just on the counter. You can put dough in the frig and it will still rise until the cold seeps all the way through the dough and a frig is supposed to stay below 40 degrees.
     
    Last edited: Nov 16, 2011
  10. jomoncon

    jomoncon Chillin' With My Peeps

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    New Orleans, LA
    You all are just great. Next time, I'll try letting the dough rise the 2nd time on the counter, instead of in the oven. My house temp is usually around 70 degrees, so that should be warm enough.
     

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