On 4/13/06, Noel Reed > wrote:
>
> Any idea why my bread dough, which is well kneaded using proofed yeast
> and having gone through two risings should fall in the oven. It doesn't
> happen every time but often enough to be very discouraging. It does
> cause me to be extra careful but still it happens.


This usually happens when the dough rises to it's limit and collapses from
having been held, or risen, too long.

The most likely issues a
1. Too much yeast, and
2. An over-proofed dough that collapses from having extended too far.

Reducing the yeast is a good solution for both of these issues. Also,
reducing the amount of water in the dough can help.

Of course, there are other issues. I don't know how experienced a baker you
are, so when you say the dough is well-kneaded, I don't know if I'd agree.
Does it pass the windowpane test?

I find that proofing yeast is really not necessary. In the early 1970's,
when I was learning to bake, James Beard in his "Beard on Bread" suggested
that yeast was so reliable there was no longer any need to proof it - just
accept it was going to work. I did, and I've *NEVER* had a problem I could
trace to yeast problems. (Some people tell me that doughs with lots of egg
and/or oil should still use proofed yeast, as the oils seem to inhibit the
yeast too much.)

So... suggestions...
1. Try making the bread without proofing the yeast. Just add the water you
were using to proof the yeast to the recipe, and omit any sugar that was
used in proofing altogether. Yeast does NOT need sugar to raise bread.
1a. If that doesn't help, try reducing the amount of yeast you are using by
1/4.

2. Try testing the dough with the windowpane test, if you aren't already
doing so.

3. Put a bit of dough into a measuring cup as you form the loaves so you
can see how much the dough has risen. Say, 1/4 cup. When the dough in the
measuring cup has risen to between 1/2 and 3/4 cup, bake the dough. Letting
it rise farther can cause problems.

4. If the problems continue, consider reducing the amount of water in the
dough slightly.

Mike