Red Seal Baker Practice Exam 2025 – Comprehensive Prep Guide

A common cause of bread collapse during baking is underproofing or overproofing. Proofing is the final rise that the dough undergoes before it is baked. If the dough is underproofed, it hasn’t had enough time to develop the necessary gases, which can result in a dense loaf. The bread may rise in the oven but lacks structure and collapses as it cools, leading to a flat or sunken appearance.

Conversely, if the dough is overproofed, it has risen too much and the structure can weaken, causing the bread to deflate during baking due to excessive gas production. This too results in collapse or uneven texture as the dough lacks the strength to hold its shape when baked.

While too much yeast can affect the rate of rise and possibly lead to a rapid initial rise, it is less directly associated with collapse than improper proofing. Insufficient water can result in a dry dough that does not rise well, but it typically does not lead to collapse in the same manner. Overmixing can result in gluten development issues, but again, it more commonly leads to tough bread rather than a collapse during baking.