This is so helpful! I was trying the increased production approach to make two 4 batch loaves but my first batch was still in the oven and the second batch needed to bake right now! So I know they went over. But I was it thinking about the first rise and it’s impact on the final loaf. First batch was fine but second batch was dimpled. Still tastes great.
I only had enough Hillside flour left for two loaves. I shortened the first proof to only 40 minutes. Significantly less dimpling! There is a little dimpling, but I forgot to set the timer for a shorter rise in the pan before baking, and they were a bit bigger than I had planned. Overall, so much better than before! Thank you for your input. Now I will need to get to Gaston’s and start over with new flour and recipe.
Thank you! I have had some concerns that the first rise was going too far, but never connected that with the final loaves. I will definitely try giving the first rise a shorter time and let you know how that goes.
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.
I have baked now many loaves since January. They all look great in the oven, rise well, bake well, but when I let them cool, the top of the loaf shrinks and dimples. It doesn’t change the quality of the bread, but it doesn’t look great either. I have proved them shorter and longer, baked them shorter and longer, nothing makes a difference. I am a bread baker from way back, so this is disconcerting. Thank you for any input!