Expert: Elyse Grau - 10/28/2009

Question
I had 3 loaves of sourdough bread rising and just beginning to crown at the top of the bread pans.

I carefully placed them in a preheated oven.

They were light tan  when I peeked in for the first time.  

To my dismay, the tops had flattened.

I used a homemade starter. They rose for 10 hours.
Before baking, the dough loaves were very light.

thank you for your bread expertise!  

Answer
Donna:
It sounds like you let it rise too long. Was that 10 hours total, or just in the pan? Why so long? By letting it rise too long, the gluten strands are stretched beyond their limits, and the heat of baking causes them to break and the structure to collapse. Over kneading will also cause the problem.

Elyse