Started making bread last week, two loaves wholemeal flour each loaf 200 gms
in oven for 35 mins at 180 C.

Last weeks bread rose just fine, but this weeks they rose ok again, but when
taken out of the oven; sunk back down in the middle. what would cause this
sinking please.

On Sat, 13 Aug 2011 11:07:59 +0100, "john hamilton"
> wrote:

>Started making bread last week, two loaves wholemeal flour each loaf 200 gms
>in oven for 35 mins at 180 C.
>
>Last weeks bread rose just fine, but this weeks they rose ok again, but when
>taken out of the oven; sunk back down in the middle. what would cause this
>sinking please.
>

Let me speculate & hopefully a more experienced baked will confirm or
correct me.

Do you use an 'instant' read probe thermometer? My first guess
is that the falling loaves weren't quite as done in the center & steam
made them fall. Unless otherwise specified, I shoot for an internal
temp of 195-200F [91-93C]

Jim

On Aug 13, 6:07*am, "john hamilton" > wrote:
> Started making bread last week, two loaves wholemeal flour each loaf 200 gms
> in oven for 35 mins at 180 C.
>
> Last weeks bread rose just fine, but this weeks they rose ok again, but when
> taken out of the oven; sunk back down in the middle. * what would cause this
> sinking please.

It either wasn't done which is what most likely happened, or you let
it rise too much and there wasn't enough internal structure to support
the loaf.