So this morning I baked off two loaves in stone bread pans that I use regularly. the loaves finished but the had shrunk over an inch in there length, why would they do this? They both just all purpose flour, have an airy crumb and lots of oven spring. Just curious and looking for ideas to why.
Cheers
You're baking off some of the water. Plus, there's oven spring so it springs upwards contracting the sides/ends.
would more gluten development cause it contract more whilst baking?
Beware "ricettedicaterina"