Stadtmühle Schenk Bio Five-grain wholemeal bread ready-mix

Hello Tin1291, thank you for the question. A remote diagnosis is not easy. There are many reasons why bread runs wide. For example:

The dough piece was too ripe (= put it in the oven earlier). If the dough piece was still easy to shape and initially rose relatively stably. The dough was too soft (= use less liquid when kneading). If the dough was soft right from the start of kneading and could no longer be shaped.

The dough was over-kneaded (= knead with colder water, shorter or slower). If the dough was still stable in the bowl at the beginning, but became softer and softer as the kneading time increased.

The oven was too cold (= heat up more or longer and bake with a hot tray or baking stone). Recognizable by a pale bread base.

The dough contained too much and/or too acidic wheat sourdough and was enzymatically broken down during the piece proofing (= keep the wheat sourdough warmer and/or process it with a younger ripeness). If the dough is easy to work with at the beginning, but becomes less and less firm and softer as it matures.

Best regards, your M-Infoline team

Thanks for the detailed answer. I think it must be almost the point of too much liquid, although I am already taking the minimum according to the instructions. I'll just try a lot less.