The dough is too soft.
Add less liquid to the dough.
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The food spreads too much
The food spreads too much during proving and baking in the oven/Dialog Oven.
Adding moisture to a yeast-based dough with a high fat content while it is proving can cause it to spread.
Proof yeast-based doughs with a high fat content without adding moisture.
The proofing temperature is slightly too high.
Reduce the proofing temperature.
The proofing process is too long.
Reduce the duration of the proofing process. Note that the proofing process for the dough is integrated into the automatic “Bread” program. Do not let the dough rise any longer than the set program time.
Note that free-form breads spread on the baking tray. Tin loaves sink during the cooking process.
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