Bread deflates upon cooling, why?
I have been working with the KA pan de mie reciepe. I have figured out how to reduce it so the dough fits the pan. Double reciepe two loaves 34 ozs. Pan no longer pops the top. Loaves come out great as far as taste and texture.
The biggest problem I have is the baking timet. I've had these loaves come to 200 degrees in less than 20 minutes in my 350 degree oven. Reciepe says to bake 30 minutes with the tops on then remove the tops and bake an additional 15 minutes. I am using a 1950 O'keef and Merritt stove and have checked the oven temp with three thermomaters and it checks out right on the money temp wise.
The shorter baking time wouldn't be a big deal because the bread is beautiful upon removing from the pans to a cooling rack, but with in 3 or 4 minutes the top and sides seem to shrink in or deflate. Some of my bread shrinks so much it looks as if it has points rather than corners.
Any ideas of what I am doing wrong?