Originally Posted by Flic
I waited til the dough had doubled in size & was well above the top of the tins but once in the oven they seem to have fallen down so that the cooked bread is only the height the tin
Am I doing something wrong or is this something I should expect?
No, you shouldn't expect this. Possible causes...
> you used all-purpose flour instead of bread flour - as a general rule of thumb, if you're making white sandwich bread, bread flour is more suitable than all-purpose flour
> the dough could have been insufficiently kneaded before the first rising
> the dough has too much flour in proportion to water (it feels "dry" or "heavy")
> as others said, you let the dough rise too long in the pan
without knowing the recipe it is hard to diagnose further. Bread doughs with mostly bread flour should rise some more when baked in a *preheated* 350F oven.
re your yeast...
I notice you said "I'm using fast acting dried yeast with an expiry of march 2007" - is this yeast *active dry* yeast or *instant dry* yeast? Ppl are assuming you're using active dry yeast, which must be dissolved in water prior to use. Instant yeast, in contrast, should be added to the dry ingredients (it won't work as well if dissolved in water since it is not processed to be used that way). In addition, there are certain brands of "fast acting" yeast that are designed to produce a quick rise but wimp out if the rise is extended over a longer period. What was the actual brand and type of yeast you used?