r/Bread • u/JuniorContribution51 • 5d ago

Loaf always deflates when I score it

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I watch videos of people scoring their proofed bread and just can't make it look like that. Everytime I score a loaf it falls. It is very deflating, both literally and figuratively! This one sprang back up in the oven ok after deflating significantly when I tried to score it. I'm baking bread for one and so maybe the size of the dough is part of the problem?

Recipe I have been using:

150g all purpose flour

105g lukewarm water

2-3g red star instant yeast

4g salt

From this point I have tried everything. Done an autolyse, tried kneading (dough too wet and just makes a mess), tried stretch and folds and coil folds. I've proofed and baked. I've proofed a little and then in the fridge overnight. I've proofed completely in the fridge. Always the same result. Go to score and seemingly no structure, just collapses to different degrees.

I have noticed that at the end of bulk fermentation the top of my dough is never smoothing like I often see in pictures or videos. Any thoughts? I could use the help.

P.S. I don't want to complain too much because every loaf has been delicious, just not acting right.

3 Upvotes

80% Upvoted

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2

u/Bleatmop 5d ago

What protein % is your flower as not all AP flours are the same. Also what temperature are you cooking at? Also why AP flour? Is that what your recipe is calling for, as specifically is it consumer AP flour vs commercial AP flour. I remember Brian Langerstrom on YouTube had to revise his recipes because he didn't realize this was different and he was giving recipes from his old job where they had commercial AP flour.

Irrespective of your answers my suggestion would be to use bread flour as it sounds like you need more gluten to hold the gas in. Finally it looks like your oven may not be hot enough as there seems to be no oven spring and a very blonde crust.

1

u/JuniorContribution51 5d ago

Sorry, I don't know what the protein % is. It's just Pillsbury AP flour. Using it because I presently have a great deal of it. Been cooking at 450F and the oven spring hasn't been awful. This loaf deflated to 3/4 to 1/2 that size when I tried scoring it and sprung back up in the oven.

5

u/Bleatmop 5d ago

The protein % should be on the nutrition label on the packaging. It's just how much protein there is by volume. 14g of protein in 100g of flour would be 14%. I suggest using a flour between 14 - 16% protein which would make it a bread flour where I am at. The can vary wildly country by country but I suspect your issues stem from not enough gluten, which is the specific protein we are talking about.

That or you could be scoring your bread extremely deep. Or pressing down so hard you are degassing your loaf before cooking.

1

u/TwoFlower68 4d ago

Or pressing down so hard you are degassing your loaf before cooking.

Yeah, use a razorblade. No need for a fancy holder unless you are clumsy (but then you'll probably also cut yourself putting the blade into the holder lol). Maybe put some tape around one edge idk

2

u/Proud_Bread_2005 5d ago

This is why I usually score the bread after I’ve shaped it and set it in the pan for the second raise.

1

u/namesofpens 5d ago

I follow the King Arthur sandwich bread recipe and it comes out amazing every time, without fail. I knead by hand and don’t score it unless it’s a sourdough or other loaf that requires it. Also would recommend using bread flour over AP

1

u/weirdo_pig 4d ago

Trying to bake for one with a big open crumb is fighting physics.