Making gluten-free bread at home can be particularly challenging due to its unique structural needs compared to traditional bread. Nathan Myhrvold, a bread baking expert, highlights common issues leading to collapsed loaves, such as residual heat from loaf pans and improper cooling. He emphasizes the importance of using a wire rack to prevent steam accumulation. Additionally, Myhrvold points out that proper proofing and baking conditions are crucial, stating that correct fermentation and oven temperature directly influence the structure and success of gluten-free bread.
"Given their structural differences, gluten-free breads are generally subject to different flaws than those of standard recipes," Myhrvold explains. "The structure of the bread can be impacted in a few different ways, but luckily there are clear and simple ways to avoid problems."
"Sometimes [a] gluten-free loaf implodes after baking," Myhrvold notes. "If this happens, the loaf likely remained in the loaf pan too long. Remove it from the pan after baking, and let it cool on a wire rack."
"If you see a hole in [the] center of a gluten-free bread after baking, it may have been underbaked, or the oven may have been too hot," Myhrvold continues. "This also occurs when gums are omitted. The crown collapses after baking, which signals that the loaf was likely overproofed."
"The ultimate goal of final proofing is to increase the volume of a shaped piece of dough through the production of carbon dioxide," he explains, noting how mixing infuses air bubbles into the bread.
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