The dough is too soft.
Use less liquid in the dough.
Support for yourOven
Food spreads too much
The food spreads too much during proving and baking in the oven/Dialog oven.
Adding moisture to a yeast-based dough with a high fat content while it is proving can cause it 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.
Note that free-form breads spread on the baking tray. Tin loaves sink during the cooking process.
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