24/02/2026
WHY YOUR BREAD FALLS INSIDE AND SOLUTIONS
I know what and how this can affect your psychology. It's always hard to deal with this issue if you dont know how to solve it.
Here are the causes and solutions:
LIQUID IS TOO MUCH: Sometimes, your water mixing might be much or you added Milk and other liquids including egg, EDC, flavours and all are much. Reduce tout water a bit.
SALT NOT ENOUGH: This is one major cause. People just pour few spoons of salt and think it should work. Salt holds your bread firm. Use standard salt. 70g for every 5kg of flour.
FLOUR NOT ENOUGH OR OLD: Some of us use old flour or even wrong flour. Hard flour is for bread baking. Some don't even measure the quantity correctly because they use manual scale instead of electronic scale.
YEAST IS TOO MUCH: Bakers add too much yeast and this will bring fast rising and falling is the result. No structure.
Also, don't buy tied yeast or old yeast. Check your expiring date before buying. Don't buy small tied yeast in nylon.
WATER TYPE: Most water you use is chlorinated. It's hard water and will affect your baked bread unknown to you.
I will always recommend Cold or chilled water for your Mixing.
