2007-02-16 08:51:53 · 5 answers · asked by ggwarrick 2 in Food & Drink ➔ Cooking & Recipes
Think of it like a Hot Air Balloon that uses the heat from the flame to either rise while it is burning, or fall while it is idle. It is basically the same concept. Of course if your making popover bread compared to a loaf of original white loaf bread, the closer it is finished to being done it will continue to stand. The cold air that enters the oven causes the loaf to retract as well as when the heat in the oven is released.
2007-02-16 08:58:27 · answer #1 · answered by Tired of Users 2 · 0⤊ 0⤋
My bread never falls when the oven door opens ( I do open the door and spray with water to get steam in there) . Are you slamming your door? Or are you making a souffle?
2007-02-16 16:55:12 · answer #2 · answered by Sandee 3 · 0⤊ 0⤋
THE YEAST WORKS IN HEAT WHEN THE OVEN IS OPENED COLD AIR GETS IN THE OVEN AND THE BREAD FALLS.
2007-02-16 16:56:46 · answer #3 · answered by junnbugg2003 1 · 0⤊ 0⤋
It is supposed to stay at a constant temperature, for it to continue to rise, so if you let some of the heat out, the oven has to warm up again, and it messes everything up!!!
2007-02-16 16:56:43 · answer #4 · answered by Anonymous 4 · 0⤊ 0⤋
You mean during the rising or baking time, or after it's supposed to be done? If it's the former, then it's because it just got a cold draft. It wants to be warm until it's done.
2007-02-16 16:57:13 · answer #5 · answered by chefgrille 7 · 0⤊ 0⤋