Sourdough help!!!
 

I just baked my first attempt at fully fermented sourdough bread and I'm sooo disappointed. My starter is BEAUTIFUL. I thought for sure the bread would be great. Here's what happened:
Mixed up my dough from my very happy starter. Kneaded for about 7 minutes.
Put into buttered pans.
Put in my oven with the light on for 24 hours.
It rose too much and some spilled over the sides. :doh. Did that totally mess up my rise??
Baked today at 350 for TWO HOURS and the centers are still extremely sticky and wet and the loaves are incredibly heavy.

What did I do wrong? I'm scared to try again!

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:bump. Anyone?

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Re: Sourdough help!!!
 

24 hours is a REALLY long rise. I'm pretty new to sourdough myself, so not much advice, sorry. Or maybe you made more than two pans could handle?

I think 24 hours is pretty standard for it to be considered "fully fermented" and thus gluten-friendly. :think. I think the size of my pans was definitely an issue, I'm leaning toward thinking that the spillage messed up the rise and left it way too dense. :sigh

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Re: Sourdough help!!!
 

How large were your pans?

Do you have the recipe somewhere? How much flour and starter did you use?

One thing you could do with loaf bread is bake it at a higher temperature for part of the time and then remove it from the pan and finish baking it on a stone (or cookie sheet) at a lower temperature so it bakes more evenly.

I've had my dough spill over before, too - but didn't have a density issue with it. :think