Why Pour-in - the-Pan Pizza Dough Rises, Falls and Rises Again

Question

Why can the dough rise and then fall?    I have baked bread for many years, and falling is a no-no.   Is it because of the high hydration?   Doesn't the gluten over-stretch all the same?

Lynn Clark · Accepted Answer

Hi Diana - According to our science expert, the rise, collapse, and re-rise of the dough is beneficial because the process stretches and weakens the gluten so it is not so tough and helps to incorporate more air into the dough that also affects the strength of the gluten and texture of the bread. The lengthy rest produces additional gas and air pockets, much of which are retained within the dough resulting in the airy structure. The high ratio of water to flour also produces a significant amount of steam during baking that aids in expanding the air pockets, further adding to the airy open crumb structure. In addition, the fairly high amount of salt slows the rate of yeast fermentation and gas formation which works well with the long rest time producing a batter-like dough, while it also increases crust color and taste. Hope this helps! Best, Lynn C.

Why Pour-in - the-Pan Pizza Dough Rises, Falls and Rises Again

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