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Collapse after Rise - Trying to place in oven

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Having trouble getting my breads from the final rise into the oven, onto the baking stone.

Especially the "wetter" breads, had one collapse on me and it never rose nicely in the oven.

Is there a technique for moving them?

Is it okay if they collapse, will they re-rise?

Was the oven to hot and the outside baked to fastto aloow any rise, should i do more steam, or wet or brush oil/butter on top before baking? To allow the crust not to form as fast. Maybe back at lower temps.

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Bagel-Consistency Issue: Sometimes Flat and Sometimes Perfect

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Challenges

I have a problem with my bagels coming out inconsistent, namely, some are flat (not desired, in this case) while others are puffy (preferred). I used Peter Reinhart's trusted recipe from the Bread Baker's Apprentice.

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Is this considered good rise?

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Sourdough and Starters

First off, happy Easter to all of you!

Yesterday evening I baked my 2nd sourdough bread ever and even though it came at better than the first, I'm still not pleased. When you look at the pics below, you can see that the loaf was still pretty flat after proofing. It did have some oven spring but somehow I feel this is not a good rise. What do you think? Is this considered a good rise when it comes to sourdough baking? The dough was 65% hydration and 100% white wheat flour and bulk-fermented for two hours and then proofed for another hour, all at 21C/70F.

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The Sour of the dough

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Sourdough and Starters

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DId not rise

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General

Is there are simple explanation for the reason why a bread will not rise very much (final prove). The bread doubled during first prove, once I put it in the tins, it rose only slightly and there was no oven spring. The bread was quite heavy and dense. Tastes OK, but not as light and fluffy as I have made in the past (using all white plain flour eg lesson 1 loaf on this site)

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Pros and cons of high-gluten flour

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Artisan Baking

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sourdough - second rise ??

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Sourdough and Starters

Greetings -

After a couple of years' hiatus, it appears that I'm (getting) back on the sourdough treadmill.
(The sourdough starter in question is my home-grown, Brookline-based starter.)

Today's loaf is shown below (behind the remnants of last week's undercooked (but wonderful toasted) loaf):

Today's sourdough

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new and looking for help with whole wheat bread that just doesn't rise how i'd like it to

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Whole Grains

hello, i'm new to these parts and new to bread baking... i'm looking for a bit of help

i made the recipe located here: http://busycooks.about.com/od/yeastbreads/r/honeywheatbr.htm

i made half of the recipe, since i only have one loaf pan.

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Flat sourdough loaves

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General

Here is a problem I can't figure out - can anyone help? I've made two attempts at making the Danish Sourdough Rye from the book Bread Alone. In short, it uses a rye starter, but white flour for the main dough. The book cautions that the dough will be sticky but warns against adding too much flour during kneading.

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too much rise...what to do? HELP!

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General

Hi everyone-

we're new to the obsession of breadmaking but since i got reinhart's book for christmas....its been experiment after experiment! what a great site this is.

looking for a little advice-

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Collapse after Rise - Trying to place in oven

Bagel-Consistency Issue: Sometimes Flat and Sometimes Perfect

Is this considered good rise?

The Sour of the dough

DId not rise

Pros and cons of high-gluten flour

sourdough - second rise ??

new and looking for help with whole wheat bread that just doesn't rise how i'd like it to

Flat sourdough loaves

too much rise...what to do? HELP!

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