battle of the bulge and soudough bread
I have been baking sourdough bread since January of this year. I finally have two great starters, whole wheat and white. I am having trouble with the baking. I put the dough in a bread pan for the final rise. When ready, I put the pan in a cold oven, set the oven to 350 and bake for 15 min., turn 180 degrees and continue baking for another 15 -20-min. I always get the oven rise, but its the conundrum of the bulge where I need help. Sometimes its there and sometimes not.