words of wisdom for a loaf that spills over/doesn't rise as high as it should
Needing some words of wisdom on tweaking this recipe and probably the approach.
The recipe I've been following is this:
For rising, I leave the oven light on and stick it in the oven. only down side is I have to take it out to get the oven up to temp before putting it back in. When I take out the loaf around the 2.5 hour mark so I can I can see it's risen nicely and hadn't sagged too much over the sides, but by the time I take it out after baking (35min) it's flattened out a bit and sagged over the sides. With this large of a pan I thought there would be enough of a base to allow for decent rise in the middle without spilling over. Just thinking in the obvious sense there isn't enough solid structure built up to keep it in that form, but that is where my knowledge is lacking on what to do/change next.
It's still dang tasty so I've eaten many loafs as is, but want to try and improve on this.
I used to get the Goldminer sourdough sliced loaf from the grocery store and we all really like the soft crust on it, really nice for sandwiches or just a slice of bread with some butter. So I'd prefer to keep that aspect of it while working on the rise factor.
Any suggestions/pointers would be gladly accepted!
Thank you
starter - 114g
water - 319g
powdered milk - 18g
instant yeast - 2g
butter - 29g
sugar - 23g
bread flour - 564g
salt - 11g
