>In a message dated 4/12/03 11:33:53 PM,
>bread-bakers-sender@lists.bread-bakers.com writes:
>
>Hi, I've been having problems with a fruit loave that has 150% fruit in
>the dough. I prove it to the top of the tin then when i put it in the oven
>it drops to 3/4 of the size. I'm wondering whether anyone knows why it
>does this.
>
>Thank you.
My guess would be that your dough is just too heavy (the added weight of
the fruit), so the weigh collapses the loaf during baking. Another
possibility is that you are overrising the shaped loaf which will lead to
its collapse while baking. Are you using fresh fruit or dried fruit? Both
contain sugars which can shut down the yeast - although if you are getting
a good pre-bake rise, then this probably isn't the case. One way to get
around your probelm is to roll the dough out into a rectangle after it's
had one rise, scatter the fruit over the surface and roll it up like a
jelly roll. Place it on a baking sheet and let it rise until a fingerprint
poked into the surface springs back out then bake it. Take care not to
allow it to overrise. You can alos forget the last rise (this is only is
the shaped dough is at room temp), place the bread in a cold oven and then
turn on the oven letting the time during the pre-heat act as your final rise
Lora Brody
<A HREF="http://www.lorabrody.com";>www.lorabrody.com</A>