So, I've found a recipe for whole wheat milk bread that I particularly like, and I decided I would quadruple the recipe to make four loaves, yesterday. I usually double it, and everything comes out fine. When I tried baking four, though, they initially had fantastic oven spring. But then they collapsed in on themselves. And when I took them out of the oven after forty minutes, they were not done. I couldn't get them done afterwards, either. I kept putting them back in the oven for fifteen minutes at a time, but no such luck. Unbaked and gummy at the bottom.
The thing is, I've never had this issue when making two loaves. And I'm wondering why.
The most likely reasons for the loaves collapsing are: incorrect quantities when quadrupling the recipe; overproofing; insufficient gluten development. Go back to the single recipe to quadruple, don't double the double. Watch the proof times. Was the larger 4x doughball perhaps worked less than the smaller 2x ball would have been? I believe the most likely explanation is overproofing.
My guess would be the oven - as in too much for it. Enjoy!
Can you share the recipe, please? Thanks
I'm sorry it has taken me so long to respond. Here is the recipe: Whole Wheat Hokkaido Milk Bread | The Crumb Stories
I would like to thank everyone for their responses.
Recipe note says:
"Don’t let the dough proof for too long, since an over proofed bread will collapse when baking."
Davey's mention of oven is valid too if you are baking all 4 at once. Chatbot tells me oven temp might fluctuate affecting rise/collapse. I seem to recall reading something about heat deflection among pans placed side by side.
Do you have any new thoughts on the subject now?