The Fresh Loaf

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Sourdough long rise - bread falls before putting in oven

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rexineffect's picture

Sourdough long rise - bread falls before putting in oven

Whenever I follow the long rise, 8-12 hours for my regular white sourdough bread, starter, salt, flour and water it always falls right when i move it/score it and put it in the oven. do you guys have any idea what im doing wrong? im in Alaska with natural sourdough culture, i read that Alaskan sourdough yeast is normally a faster rise. am I over proofing?

Frequent Flyer's picture
Frequent Flyer

do you proof this bread?  I assume the long rise is the first fermentation.


BreadBro's picture

You are absolutely over-proofing it. 8-12 hours is a long time to leave at room temperature, even for a sourdough.

If you want more specific answers, post your recipe and the steps.

andychrist's picture

As FF asked, is the long rise the proof before you shape it and let it rise the second time, which would about an hour? Because yeast produce both cabon dioxide and water vapor as they respire, your dough could be more hydrated after the proofing and so be a bit too wet and heavy to hold its shape for a full second rise. One common technique that might work is to lightly dust your hands and the dough with AP as you shape the loaves, that could compensate for the excess moisture. Lightly flour the finished loaves too of course.

Hope this helps.

rexineffect's picture

so the recipe is here:


and it says use the flour salt sourdough starter and water, mix it then knead it, then u can either do a long rise, 8-10 hours or whatever with it in the loaf pan and then just throw it in the oven, or you can do it another way. well i have been trying the long rise method, so kneading then throw it into loaf pan then straight into oven after the rise.


if this does not sound right to you guys can you tell me a couple different rise/proof methods for your sourdough? the white ones... please.

i like just regular white sourdough, or close to regular white flour is fine.

also please include you knead method and so on, you can leave it very simple i pretty much get the hang of it..

i could tell this method was just over proofed but it probably would have worked if after the 8-10 i punched it down, folded it like letter twice and then proofed it for an hour and baked it on a stone huh?

mycroft's picture

And i did not have great results. also i think the starter used in her recipe is a relatively young starter, perhaps that's why it needed longer rising time. 

Just my experience. 

mycroft's picture

I think her recipe calls for too much starter for such a long rise. Perhaps cutting down the starter amount would be better