Hi everyone

I've embarked into the world of sourdough baking and am running into the same problem with every loaf: my bread isn't rising properly during its final proofing. Everything looks healthy and rises well during the first two proofings but once I shape it/put it in the tin, it barely rises. I'd love some advice from some seasoned (haha) bakers on what I could be doing wrong.

Teegstar

Hi.

I've been baking for many years but, until recently, have been using the old "knead for 10 minutes on a floured surface, let double, knock back and prove a second time  then bake" method. Time between mixing and baking typically around 1 hour!