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    You are in: Home / Community Forums / Breads & Baking / Why does my sourdough fall?
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    Why does my sourdough fall?

    Chef #701706
    Mon Dec 24, 2007 8:33 am
    Newbie "Fry Cook" Poster
    I have been making sourdough for the last couple of years and it has always been beautiful. However for some reason this year the bread rises perfectly and then when I put it in the oven where along the line it falls in the middle. I normally give this as gifts but it looks so ulgy I can't now..HELP
    Mon Dec 24, 2007 10:34 am
    Forum Host
    It sounds like it's overrising. Especially if you are making free-form loaves, it is sometimes hard to determine when the loaf has doubled. Remember that a 5 inch diameter ball is actually twice the volume of a 4 inch ball. It's easier to judge when you are using a loaf pan.

    Try putting the loaves in the oven just a bit earlier.
    Chef #701706
    Mon Dec 24, 2007 11:09 am
    Newbie "Fry Cook" Poster
    I am using loaf pans. I will try not letting it rise as long.
    Mon Dec 24, 2007 4:33 pm
    Forum Host
    Since you've done this successfully in the past, you've probably already ruled out these things, too, but I'll just throw them out - are you using bread flour? Its stronger gluten structure will hold in the gasses that cause bread to rise more effectively than will softer flours. Are you using the starter at the peak of its strength, usually four or so hours after you feed it?

    Also, if you slash the dough and it falls after you slash it, that's a clear sign of overrising.

    Let's hope that it's just a glitch, and the rest of your loaves will be successful!
    Pa. Hiker
    Sat Dec 29, 2007 9:06 pm Groupie
    Since you are doing loaf pans, it could be in how you are preparing the dough before you put it in the pan. Most people just shape the dough into a rough loaf size and shape, then plunk it into the pan. This works only if the leavening (yeast/sourdough) has been evenly distributed. Here is a better (IMHO) way:

    Roll the dough out with a rolling pin (or press to shape with your hands), same as if you were making a pizza or pie crust (only rectangular). Assuming your pans are 11-1/2 x 6, roll it out to about 11 x 16. Then fold 1/3 of the short edge over the middle, then repeat with the other side. Now, flip it so that the "seam" is on the bottom and put it into the pan.
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