The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Livio Madre

Bäckeroma's picture

Livio Madre

I bake my own bread with Livio Madre, mother yeast from Italy. The dough rises for 11 hours at room temperature and then another 12 hours in the refrigerator.The dough in the baking mold is completely normal then, but when the bread is in the oven, it spreads out and doesn't hold its shape. What am I doing wrong?



semolina_man's picture

Please post the complete recipe/formula for the whole dough.