A question though, probably a stupid one. My bread had risen (twice) andNo clue about cast iron except that it wouldn't heat up real fast when put in the oven like a thinner pan. I'd put bread in over a tad under-risen maybe, sounds like it might be over-rising and then it's apt to sink some when that happens.
looked like it would be a beautiful loaf. I put it in the oven where it fell
an inch or so while baking. It didn't completely cave in, but what's the
problem? I have fresh yeast. This has happened with each loaf of bread I've
made. Is it the movement from getting it into the oven?
Archive powered by MHonArc 2.6.24.