The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


don.sandersg's picture

Help with Whole Wheat Sourdough Pan Loaf with Rye deflating in the oven.

May 10, 2012 - 7:27am -- don.sandersg

I'm trying to bake a simple pan loaf of bread with 50% whole wheat flour, 25% whole white flour, and 25% rye flour.  I've tried various things to try to get a nice rise and open crumb but every time I bake it the loaf seems to deflate in the oven.  It loses height and pulls away from the side of the pan.  I've tried rising longer, rising less, adding gluten, increasing hydration, hand kneading, folding, machine kneading, rising in the oven with the light on, rising at room temp (~71*), etc.  Any thoughts on what could be going wrong? 

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