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.