Rises in the pan, but falls in the oven
A few months ago, faced with high bills and a houseful of picky eaters, I decided to try and make our bread instead of buying it. I found a recipe online that had a lot of positive comments and gave it a go. The first few loaves were beautiful -- golden-brown, sweet, perfect sandwich bread. But then, something changed. The bread is still golden-brown and sweet, but I can't get it to stay risen in the oven.
I do the following:
1 tbsp dry active yeast, proofed with
1 cup blood-warm water and
1/3 c white sugar
Then I add the foamy mix to
3 c white flour or 2 c white/1 c wheat flour
1/8 c vegetable oil
1 tbsp salt
I mix well, then form into a ball and put it into an oiled bowl that I cover with a clean tea towel. I let it rise in the back room, where the temperature is the most consistent (about 80F). After it rises (usually about an hour) I punch it down, put it into a greased loaf pan, and then it's back to the back room to rise again. Then into the preheated oven at 350 for about 40 minutes.
I know that step 1 is to get a scale, and I'm working on it. But other than making sure my measurements are equal every time, is there anything I'm doing here that would make the bread fall in the oven? Thanks!