You baked a beautiful, well-risen loaf, and after a moment the center caved in? This is one of the most common problems in home baking.
Most common causes
- the dough was proofed for too long,
- there was too much water in the dough,
- the bread was sliced too early,
- the baking temperature was too low,
- the sourdough or yeast was too weak.
How to prevent it?
- Control the proofing time— not just the clock.
- Bake in a properly preheated oven.
- Let the bread cool completely before slicing.
- Take care of regular sourdough feedings.
Bakeidoo tips
Homemade bread requires observation. Proofing time depends on the temperature in your kitchen, the type of flour, and the strength of your sourdough.