Is your bread expanding at the bottom? You could braid it, make large or small balls (see picture below), twist it, or flatten and roll it up to make a loaf that is evenly distributed in the pan. I had the same problem regularly occuring especially with very high hydration doughs that required proofing in a banneton. 5. Banana bread recipes that are made with wholewheat flour, yogurt and sour cream can make banana bread that is denser and firmer. Try adding a tablespoon of water or milk and see if that helps. If you have not got one, there are plenty to choose from, heres the baking stone I recommend as its made from the same material used in professional bakers ovens: Standard sandwich or artisan bread should be baked at 220-240C (430-460F). To remedy this, wait for the bread to cool completely and then place it in the oven again for a few minutes to finish the baking. Once the bread has cooled, combine the bread and yogurt-sugar mixture together. It will continue to bake as it cools. This will give you a rich banana flavor without adding too much moisture. This is what makes your bread so beautifully fluffy. Why is my bread so dense? Bread that is dense at the bottom can be caused by not using enough liquid in the dough. The burst or rupture of the bread dough will always happen on its weakest point. This was a big step in my bread baking growth. Pour this back over the top of the butter sponge mix, it should kind of float on top and using a . You can also try baking it longer or changing the time for preheating to make sure your oven is at the correct temperature. It is important that your bread is microwaved in a container or bag so that the heat is not transferred to the bread. I never could have thought that denser or gummy bottoms might be a shaping issue! It will then create small ruptures in unwanted areas so it can expand. '+serialized+'&jsonp=true');} Yum!! It turned out "great" at the time. I am waiting to get a large baking stone which will work out the best . Here are some of the top reasons why your loaf may be collapsed: Too little salt was used, or salt was forgotten. One thing that seems to plague all beginning bakers is "when is the dough doubled in bulk"? Mix well. As long as you are vigilant about understanding the basics of bread preservation, you shouldnt have any problems storing your loaves. Check Out What to Cook Ribs on in Your Oven. Mixing the wet and dry ingredients together with a mixer is another way to overwork the banana bread and making it dense. Always store your bread in a bread box or bread bag. Otherwise, you will have a huge crack in the center a dense bottom. I am also wondering, and this is really only me thinking out loud, I don't know if this would be true, but if you have created an area of denser dough, would that area because of its density also take longer to bake, leading to the under baked gum mines you describe? I will try with a darker colored one and let you know. 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