Why is it that my bread collapses after baking?

It taste great, has good texture, but no lift...... I use regular ingreedients. I believe the flower is of bad quality though. I have been using washington state flour, insubstitute of Goldmedal all purpose.

Why is it that my bread collapses after baking?
Please tell me you're using bread flour and not all-purpose flour. Your bread is spreading because the gluten is relaxed. You could try adding Vital Wheat Gluten, which my local grocer carries in the baking aisle. You could try to add more flour and knead until you have arms like Popeye, or try a breadform. Gently wrap the dough in parchment paper and use clothespins to hold it shut, so that the dough is forced lenghwise. King Arthur Flour has a breadform called a couche but it's sort of spendy. Here's a photo to give you an idea - I made my own by cutting a one-pound coffee can in half.
Reply:Good luck!


I've already asked that question and got some really dumb answers. I don't mean to be unkind, people are trying to help, but they don't READ. Someone tells me to bake it in loaf pans. I can, but the point is I want to make it without pans!!!


Another tells me to use a sharp knife to slash the tops; I use a razor! I guess I'm not the one to advise you, but since I've failed so often, I may have learned something. Try adding gluten to your flour. You can find it with the baking stuff in a supermarket. Some flour doesn't have enough gluten to ensure a good rise, but I still get your results. Good luck. I'll be reading your answers in hope that someone will help us both.
Reply:Over kneading, not letting it rest long enough, bad yeast,


If it is bad yeast you can test your yeast in some warm water if it foams after a few minutes its good if it doesn't foam it is bad. you should keep your yeast in the refrigerator.
Reply:Try using the other flour.





When you take it out, do you just flop it down, or do you carefully put it down? That could cause something.
Reply:If you are not using bread flour, then you will never get a bread that stays risen. You can get actual BREAD FLOUR at Wal-Mart. APC doesn't have enough structure for baking bread.
Reply:My bread does that if I am not very careful %26amp; gentle when I place it in the oven or if I close the oven door to hard.
Reply:probably the flour or ur over kneading it
Reply:maybe your not letting it sit long enough to rise