I’ve been following this recipe: https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/
So, bulk rise for around 10 hours. Went well, I thought. Gathered the dough and baked at 410 (instead of 400, based on some folks telling me to add a few degrees as I’m at 5,280 feet.)
I think the issue is after the bulk rise and at the second. Even after two hours in the Dutch oven in the oven with the light on, it didn’t really rise.
I don’t think I handled it too much. Could elevation be the issue?
by AreaGuy
1 Comment
It might be the issue, but perhaps we can look at other things too – can you tell us how warm your kitchen is? 10 hours is a long time – did it double in volume during that time or not?
Finally, Maurizio has a nice page specifically about sourdough at high altitude in case you didn’t know about it: [https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/](https://www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/)