Causes of Wrinkled Bread After Baking and How to Fix It

Have you ever made bread that looks beautiful and puffy during proofing, but ends up wrinkled or deflated after baking? This is a common issue faced by bread makers and indicates something wrong in the baking process. Keep reading to understand the causes of wrinkled bread and how to fix it!

Causes of Wrinkled Bread After Baking

There are several mistakes that cause bread to wrinkle after baking, including overproofing, improper oven temperature, too much water in the dough, weak dough structure, and not cooling the bread after baking. Let’s discuss each one:

Overproofing

Overproofing happens when the bread dough is left to rise for too long before baking. When the dough over-expands, the carbon dioxide bubbles produced by yeast fermentation become too large, and the gluten structure that holds them weakens. As a result, the gluten cannot contain the gas, so when baked, the gas escapes quickly, causing the bread to deflate and appear wrinkled.

Improper Oven Temperature

An oven that is too hot or uneven can cause the bread surface to brown too quickly while the inside remains undercooked. Consequently, when the bread is taken out of the oven, its structure becomes weak and wrinkled.

Too Much Water in the Dough

A strong gluten network depends on the right amount of water. If the dough has too much water and is too wet, the bread crumb will shrink upon cooling.

Weak Dough Structure

Dough that lacks strength will result in a weak gluten structure. This can create large, irregular air pockets in the dough. These air pockets are often found near the crust, causing it to collapse when cooled.

Not Cooling the Bread

Cooling the bread properly is a crucial step in baking that is often overlooked. During this process, the bread releases moisture from its interior. This moisture then adheres to starch particles on the bread crust. This process makes the starch harden and the crust crispy. A crispy crust is a sign that the bread was baked correctly.

If the bread is not cooled or left in the pan after baking, the moisture in the bread will be trapped, and this moisture will try to escape through the weakest points on the top of the bread. This can cause uneven, moist areas to form, which can lead to wrinkles on the bread’s surface or even cause the bread to deflate.

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How to Fix Wrinkled Bread After Baking

Now that you know the main causes of the issue, it will be easier to address them so that your bread doesn’t end up wrinkled after it comes out of the oven.

Firstly, make sure not to overproof the dough. However, if it has already risen too much, you can still rescue it by kneading it again to release all the gas inside. After kneading, reshape it and let it rise again, keeping an eye on it to prevent overproofing again.

Next, ensure you bake the bread at the right temperature and follow the instructions in the recipe. As an additional tip, always preheat the oven to ensure it reaches a stable temperature before you put the bread in. Place the bread dough on the middle rack of the oven, as this is the most even position for heat distribution.

Additionally, when making bread, use ingredients according to the measurements in the recipe to prevent the dough from becoming too wet. If your dough is already too watery, you can compensate by adding a little flour or baking the bread slightly longer than intended.

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