What causes a loaf of bread to fall in the middle?
Let me apologize in advance since this is not strictly speaking a cooking question, but I thought some of you home bakers could answer my question.
Just a bought a loaf of my favorite Greek Shepherd's bread from my local cheese/bread shop. Normally this loaf is nicely domed, but today I picked one out that had fallen in the middle and seemed very heavy. I was hoping that the weight meant that there was a lot of cheese inside, but it appears that I am wrong.
GS bread contains Kasseri cheese, whole Greek olives, some onion. The inside of the loaf was baked through although it seemed to be a little moist around the olives and the onion. There might have been more of those than usual, but not much cheese.