May 3, 2015 - 2:00am
loaf losing volume at oven
hi there experts.
why did my loaf "drop" while being baked?
i did a 50/50 spelt/rye loaf (rye sourdough), fermented 10 hours in a pan, then baked for a bit more than an hour (25 minutes on 410, 40 minutes on 375). it came of the oven 2/3 of its height.