The dough has risen for too long or has been mixed for too long.
Reduce the proofing time and the mixing time significantly.
Support for yourOven
Food sinks while baking
Food in the tin sinks during baking in the oven/Dialog Oven.
The dough is too soft.
Add less liquid to the dough.
Adding moisture to a yeast-based dough with a high fat content while it is proofing can cause the dough to spread.
Proof yeast-based doughs with a high fat content without adding moisture.
The proofing temperature is slightly too high.
Reduce the proofing temperature.
The proofing process is too long.
Reduce the duration of the proofing process.
Note that the proofing process for the dough is integrated into the automatic “Bread” program. Do not let the dough rise any longer than the set program time.
Too much baking powder has been used.
Use no more than 1 tablespoon of baking powder per 4 cups of flour.
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