Help with Peter's Cinnamon Raisin Bread
I have been trying to make Peter's Cinnamon Raisin Bread from the Bread Baker's Apprentice. First off, I X'd the recipe by 7 to make 14 loaves. I followed the recipe otherwise except I left out the walnuts and increased the raisins by 25%. The first time I made them I went to rotate the pans at 15 minutes (I am baking in a convection oven at 350 degrees.) After I turned them they started to fall. So the next time I made them I decreased the first rising by 30 minutes, thinking that maybe they were getting overproofed. I also decided not to turn them. I baked them to 190 degrees internal temp. When I took them out of the oven they started to fall, not as bad as the first time around, but still the loaves were flat instead of domed as they should be. Flavor was good, but wondering what else I could do to prevent them from going flat. Any thoughts?