Greetings all, I've been struggling with several formulas from Peter Reinhart's "The Bread Baker's Apprentice" (or BBA, as I've seen several of you refer to it as). Everything I've tried so far has resulted in a VERY stiff dough that barely rises. Other recipes I've used from other sources seem to turn out wonderfully every time, so I'm pretty sure my ingredients (i.e. my yeast) and my technique is all right. Has any one else encountered such inexplicable failure? I will admit, I'm no genius when it comes to breads, so perhaps it is the artesian nature of this particular source that is getting the better of me... Thanks for any input you may have! Stacey

Hello everyone,

I baked this bread yesterday and I would like some expert help on how to turn it next time into a more edible bread.

I am sitting here at 1:01am EST on a Saturday night tasting a piece of bread I just baked. The flavor is nice, but the bread is another dissapointment. The bread I made was the Kalmata Olive loaf in Glezer's book. However I replaced olives with sun dried tomatoes because I was out of olives. But that is not my problem-- I think my overall problem is oven spring. ALL my breads are flat.