AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Whenever I bake bread the domed top collapses. What could be the problem?
Thank you, Mark
Answer Mark:
I assume you are talking yeast bread and not quick bread (baking powder). Either you are over-kneading the dough (this is especially easy to do with whole wheat flour)a or letting it rise in the pan too long. Either will weaken the gluten strands. The bread rises beautifully but the structure is too weak, and as the steam escapes during cooling the bread collapses.
