Reply To: Dimpled loaves (shrinkage)

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Katherine Kehrli


    Such a good question. Dimpling happens. And thankfully our bread tastest great even if the structure has gone a little wonky.

    Dimpling for all my research and experience, and by the way, my recent 10 loaves all had dimpling and I know they were overproofed, slightly.

    What can you do… you can try shortening the first rise to just double, even 1 1/2.  Degas the dough as you divide and shape, and let it quite double in the final rise, just a bit over the pan.   Leave a little rise for the oven and you can quite possibly give bid adieu to dimples. No guarantee, like I said, after hundreds of loaves I still get dimples, but I know it is because I let the bread get away from me and that the gluten structure has become tired.