The problem Betty described can have several causes. Her method is to
start dry yeast in warm water and then incorporate this mixture into
the dough. First, there really is no need to start, or proof, active
dry yeast. It can be mixed directly into the other dry ingredients
and the liquid ingredients added later. The only warning is to avoid
direct contact between salt and yeast as it will kill the yeast. I
have never had a yeast failure using this procedure. Proofing seems
to be a hold over from when cake yeast was the only type available
and when transportation and storage were not optimal and the yeast
was proofed to see if it would actually work.
Returning to Betty's problem, since no recipe was posted, I suspect
that the yeast ratio was fairly high. This would cause a very rapid
fermentation and there would be insufficient structure to the crumb
to physically support the dough and it would collapse. Also over
fermentation can cause collapse as well as a separation of the top
crust from the crumb. Generally the amount of yeast needed is the
minimum needed to sustain fermentation. Starting the yeast in warm
water will increase the temperature of the dough somewhat and this,
along with over-kneading, could also increase the temperature and
thus the fermentation rate. Temperature will change the rate of
fermentation by a factor of 2 for each 17 degrees F. change. This
means that if the temperature is 17 degrees F. higher the
fermentation will proceed twice as fast; if it is 17 degrees F. lower
the rate will be half. So, fermentation at a cooler temperature will
give the time for gluten to form the structure needed. These are
guesses based on the information available. The recipe/formula would
help trouble shoot the problem.
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