I made some white bread this evening and was quite happy with it except for the dip in the center:
I suspect maybe I left it to prove too long? it seems like the air holes are too big and it has now lost it's structure.
Recipe was for 1kg flour I halved it:
500 g flour 12.5 g oil 20 g sugar 4 g dry yeast 10 g salt 300 g water 1) Mix all dry ingredients. 2) Add water and mix till incorporated. 3) Add oil and mix 4) Knead for 5-6 min 5) Leave for 1.5 hours 6) Place in bread tin 7) Leave for 1-1.5 hours 8) Bake at 220 C for 30 min
It was a very wet dough. I may have got the liquid measurement wrong. I ended up working it as much as I could and it remained pretty wet the whole time.
Can anyone indicate what I did wrong to cause the dip?
Apart from the dip I am quite happy with this attempt.