How to ensure my bread does not shrink or lose volume?

I started a small bakery making bread using deck oven, I have no proover yet. My bread often raise, but lose volume and result in very small compact loaf. I pu…

1. Food R&D Emeritus reply

   @Tiny You need to attend baking training in a culinary /vocational school near you, so you will understand fully those things that confounds you..

2. Michael Bryanton reply

   If your bread is rising then collapsing it could be a number of things. Not kneading long enough Proofing too long Oven temperature incorrect Too much fat in the recipe What type…

3. Tiny Mabasa reply

   Hi Thank you. I'ts a normal bread. We use cake and bread flour, yeast, salt, improver salt and bit of sugar

4. Michael Bryanton reply

   Cake flour is going to inhibit gluten development. You should go with straight bread flour, and for commercial use you may want to look into a dough conditioner.

5. Food & Material Scientist reply

   Can take out cake flour from this recipe please. The gluten network is important and flour with 11 13% protein or bread flour is good to use for better bread formation.

6. Taiwo reply

   I commend you for the trial. More efforts and correction make you a better baker tomorrow.

7. Taiwo reply

   I am also planning to start a small scale bakery. Please, what are the materials and equipments i will be needing.

8. Food R&D Emeritus reply

   For those that are novice in baking and you want to make a business out of it. My best advice is to do a formal study so you will get a comprehensive knowledge about it. The very…