Loaf Falling in Oven?
I've been baking bread for a few months now - though granted, most of it in the secondhand bread machine I picked up on Craigslist. The texture of the machine bread seemed far too dense and crumbly for sandwiches, so yesterday I decided to give a full handmade bread a shot. (For the record it was this recipe from KAF). Everything seemed to progress fine - the dough rose beautifully and went into the oven....where over it's baking time it fell. I'd say it's probably about 2.5-3" thick now. I was using a silicone bread pan...could that be the cause perhaps? The crust browned beautifully all the way around, and it tastes great. It's just...short. More like a quick bread put into too large of a pan. I was using active dry yeast from a jar, it's new and proofed well. I googled a conversion for what the equivelent of one package which seemed to be 2.25 tsp - perhaps I was using the wrong amount?
Thanks for any suggestions... I'm very new at this still, so I'm not entirely sure where to start experimenting to fix the problem!