fstedy13's blog

I just recently started baking bread and I'm having trouble with flat loaves. The bread recently baked was San Francisco Sourdough from Peter Reinharts book Artisan Breads Every Day. The dough rose fine overnight in the refridgerator and when it was proofed. I was careful not to deflate  it during forming or handling but the loaves are 2 1/2" high and 10" round after baking. The bread does have a nice crumb large irregular holes and a great taste. Thanks for any help

Ed