I finally figured out why my bread always caves in

Last month I was making a simple white loaf in my kitchen and it came out flat on top again. I realized I was putting it in a cold oven to start, like my old recipe said. I tried preheating the oven to 375 degrees for a full 20 minutes first, and the next loaf rose perfectly. Has anyone else had a problem with oven temperature ruining their bread?

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2 Comments

butler.claire6mo ago

Tell me you were baking a sad little bread cave without telling me. That cold oven start is like asking your bread to get out of bed on a Monday morning, no coffee. Of course it's going to slump right back down. Preheating is the bare minimum of encouragement it needs. My old oven lied about its temperature so much I started checking it with a thermometer like a suspicious parent. Turns out it was a full 25 degrees off and everything made sense.

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anna_grant6mo ago

Ugh, my oven does that too. I just assume it's always lying to me now.

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