Big hole and flat

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Does anyone know what I'm doing wrong
Recipe is 500g strong white flour, 300ml water,1tsp yeast, 1tsp salt, 1tsp sugar, 2 tbsp olive oil.
10mins in the kitchen aid mixer before allowing to double, 2min hand knead before dropping into a bread tin.
The kitchen is cold so placed in a warm oven (left on for 1min to warm up a little)


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1. You cannot gauge double in size unless the dough is square container. A bowl has sloped sides, is narrower at the bottom and widest in the middle. so by the time most people assume it is doubled in size, it has gone way beyond that, so it is over fermented. Which means too much yeast has developed. And that means the dough is already over proofed before it is even shaped for the second rise.
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2. The big hole in your bread means that it collapsed as soon as it was baked. And that is a classic sign of over proofed dough. Too much yeast developed. When too much yeast develops they run out of food. They die. They stop producing CO2. And they stop producing it before the dough goes through the starch gelatinization process.

these are the stages of baking.
  1. Fats melts
  2. Leavening triggered; CO2 expands dough
  3. Starch gelatinization (thickening) occurs
  4. Protein denaturation occurs (coagulation)
  5. Water evaporates
  6. Enzyme reactions cease
  7. Maillard reaction occurs (browning)
  8. Cooling re-solidify all ingredients that heat turned from solids to liquids during baking.
when your yeast is dead before the starch gelatinization process is complete your dough is going to collapse.

To avoid over fermentation:
1. use an appropriate container when resting your dough.

2. learn to recognize when dough is ready to bake.

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Thankyou Norcal for your detailed reply.
I'll bake some more bread with the same ingredients and see how it goes.
I'll work out some way to measure it.

Could this also be why its loosing its shape and spreading out rather than going up?
 
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Thankyou Norcal for your detailed reply.
I'll bake some more bread with the same ingredients and see how it goes.
I'll work out some way to measure it.

Could this also be why its loosing its shape and spreading out rather than going up?
Yes. And I would look for a better recipe. Try using the recipe from Bake with Jack.

Recipe

Tutorial

How to knead properly

How to tell when dough is ready to bake

How to shape for a tin


List of Jack’s videos
 
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Does anyone know what I'm doing wrong
Recipe is 500g strong white flour, 300ml water,1tsp yeast, 1tsp salt, 1tsp sugar, 2 tbsp olive oil.
10mins in the kitchen aid mixer before allowing to double, 2min hand knead before dropping into a bread tin.
The kitchen is cold so placed in a warm oven (left on for 1min to warm up a little)


View attachment 3957
Nothing terribly wrong with the recipe, you over proofed it, see how the dough is hanging over the side of the mold.
Then it waited whilst the oven heated .? It was gone.
It appears a bit cakey, you sure you have good bread flour ?
I'll try a batch following that recipe and we'll see.
Its slightly on the dry side, I added a bit of water to make it feel more like bread dough.
A firm dough makes it difficult for the yeast to do its thing and the yeast can burn out.
Added about 2 tbsp water, feels ok now.
 
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