The dough has been proved for too long or has been overmixed.
Reduce the proving time and mixing time considerably.
Support for yourOven
Food sinks while baking (in bakeware)
Food in the bakeware sinks during baking in the oven/Dialog oven.
The dough is too soft.
Use less liquid in the dough.
Adding moisture to a yeast-based dough with a high fat content while it is proving can cause the dough to spread.
Prove yeast-based doughs with a high fat content without adding moisture.
The proving temperature is a little too high.
Reduce the proving temperature.
The proving process is too long.
Reduce the duration of the proving process.
Note that the proving process for the dough is integrated into the automatic “Bread” programme. Do not additionally prove the dough.
Too much baking powder has been used.
Do not use more than 15–16 g of baking powder per 500 g of flour.
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