The measures or the way of applying the ingredients are incorrect
We are facing the most common cause, which causes more crushed breads in the world: inadequate amounts of the ingredients have been applied in the preparation of the mass. This point is very important, not only for the repeated times in which it occurs, but also because of the different factors that cause it, making it the most recurring problem. These can be some of the failures in the ingredients that can explain why the bread does not rise in the oven:
You placed a lot of yeast
In this case, even if the bread normally grows at the beginning, then deflates during the second half of fermentation or during cooking. This happens due to the loss of substrate. It could also happen because the amount of yeast is the indicated one, but the ambient temperature modifies the behavior of the ferment, so you need to reduce the amount of yeast.
You added little salt
The salt is very important for the correct development of the PAN, as it acts on the formation of gluten by reinforcing it (increases the force, tenacity, improves the manageability of the same) and allowing greater absorption of the water (increases the fixation). Remember, even if you use the appropriate amount of salt, avoid adding it directly in the yeast, because the inactive.
You used very hot water or liquids
Just as yeast is not active well with very cold water, it does not do it with very hot water either. Do not forget that yeast is a unicellular fungus, a microorganism, that is, it is alive, so if you add very hot water you kill her and, therefore, lose effectiveness. The ideal temperature to activate the ferment is warm (you can put your finger without burning), since if the temperature exceeds 35-45 ºC, it weakens too much or inactive.
You used many liquids in the mixture
Excess fluid provides excessively elastic mass that can be sink during the bread elaboration process. As a consequence, you can result in a caked bread. It also remembers that the indicated ingredients must be used to prepare spongy and delicious breads. In gluten breads, strength flour is one of the most important elements of the recipe. Find out what is strength flour and what is used to click on the link.
Bread was baked before fulfilling fermentation time
The best time to bake bread is when the dough is climbing during the fermentation process. It should not be baked before, when yeasts are inactive, nor much later when overfermentation happens. In this way, the dough rises correctly during baking. Imagine your dough like a roller coaster, go up to the top and then you can only go down, so you must bake it at the right time, neither before, nor after.
Temperature and humidity can collapse bread
As we commented at the beginning, yeast represents one of the most common problems in the bread preparation process. One of the factors that most affects the ferment is the temperature of the environment. If we do not know how to adapt the ingredients at temperature, the bread we prepare will also be affected. To illustrate it better, lets use this example: if the bread is perfect in the winter or in cold climates with a certain amount of yeast, quite possibly in summer or in hot weather sinks if you use that same amount. What is the solution? Very simple, the amount of the ferment decreases (1/2 CDTA less) and cool the liquids in the fridge before using them (these will be tempered during the preparation).
The lack of steam can damage the bread structure
Although steam does not influence as much as other factors when it comes to understanding why bread sinks, it is very important to obtain a final product with good structure. The steam allows our piece, particularly during the initial cooking stage, correctly fulfill the gelatinization and caramelization processes. What does this provide? A final product with consistent but flexible cortex, good volume and exquisite flavor. What can happen if you don use steam? If you introduce the bread and is preheated at very high temperature and there is no steam, the bread bark will harden very fast, so it will cost you to increase its volume. Consequently, you will get a dry and compact bread.
