Support for yourOven

Food sinks while baking

The food sinks during baking.

The food collapses because the set temperature is too high. The outer structure (crust) builds up too quickly while the inner structure (crumb) cannot form quickly enough. The food will still be doughy on the inside if this has occurred.

Reduce the temperature by 15–20 °C and extend the cooking duration.

The cake has overflowed. The food will be cooked, but it still will have sunk in the middle if this has occurred.

When preparing sponge mixture, reduce the amount of baking powder. Use a maximum of 5 tsp baking powder per 500 g of flour. This means the inner structure (crumb) will not rise too much and can be contained by the outer structure (crust).

When preparing yeast-based dough, reduce the proving time significantly so that the dough does not collapse during baking.

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