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About Elyse Grau
Expertise
I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.

Experience
I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.

Education/Credentials
none that apply

You are here: Experts > Food/Drink > Home Cooking > Bread & Pastries > SOURDOUGH BREAD

Bread & Pastries - SOURDOUGH BREAD

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

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