The dough has been proved for too long or has been overmixed.
Reduce the proving time and mixing time considerably.
Food in the bakeware sinks during baking in the oven/Dialog oven.
Reduce the proving time and mixing time considerably.
Use less liquid in the dough.
Prove yeast-based doughs with a high fat content without adding moisture.
Reduce the proving temperature.
Reduce the duration of the proving process.
Note that the proving process for the dough is integrated into the automatic “Bread” programme. Do not additionally prove the dough.
Do not use more than 15–16 g of baking powder per 500 g of flour.