Why does quick bread fall?

Answer 1

A reason as to why quick breads collapse as they are cooling is that the batter was mixed too fast or too vigorously, which create unstable air bubbles in the mix. Other reasons can include that an ingredients, such as baking powder is old, or the quick bread is under-baked.

Answer 2

Bread requires a Strong Flour and should be mixed completely to make a complete dough. The quantity of water should not be more than required. It should not be allowed to rise more before loading it in oven. This will resolve the problem to much extent.

Answer 3

You let it rise too long so that there was too much air inside the loaf when it went into the oven - when the heat of the oven activated further gas before killing the yeast the loaf over-inflated and collapsed.

The oven temperature was too low (or not pre-heated) so that the bread continued to rise in the oven before the heat of the oven had hardened the protein in the gluten and baked the loaf firm.

You turned the oven temperature down to stop the bread burning on top but before the bulf of the dough in the loaf had cooked or risen properly to support the top which collapsed back down.

Solutions:

Make sure you have knead the dough sufficiently. It should rise at least to the top of the bread pan but not too much over that.

The oven should be preheated and a little hotter than you would bake a cake.

Do not keep opening the oven to check the bread.

30 - 40 minutes is usually enough to cook a loaf. After 30 minutes you can open the oven, tip one of the loaves out into a cloth held in your hand. If the bottom sounds hollow when you tap it gently then the loaf is cooked.

Spread a cake rack with a clean cloth, take the loaves out of their tins, lie them on their sides on the rack and cover them with another cloth to cool.

Answer 4

A crack down the center of nut breads is normal. Nut breads should be thoroughly cooled and stored over night. Then they will cut easily.

Answer 5

It uses a leavening agent such as baking soda or powder instead of yeast, so the dough does not have to sit and rise. The bread is ready for immediate baking.

Answer 6

Quick bread is so named because it doesn't use yeast as leavening. Quick breads typically use leavenings such as baking powder, which work much more quickly than yeast.

Answer 7

Carbohydrates

Answer 8

why does bread dough fall in the oven