Collapse instead of oven spring.. Help!
Hi everybody, thank you for the wonderful website!
I am a beginner at baking but I am getting good results with French breads and sourdough starters. A lot of room for improvement, but that is the good part: more baking to do..
There is one thing though that I get so awful that I don't know how to improve it: when I try "soft" loafs (eg. pan loaf, panettone), they rise nicely on both the first rise and after shaping, but they litterally collapse (and don't rise again) as soon as I put them in the oven. I thought the reason could be that I bake too late (when the loaf is risen too much) but I always followed the receipe also with respect to rising times/volumes.
Do you have explanation/suggestion?
Thank you and happy baking!