COLLAPSING PROOF WHEN SLASHED??! WHY?
This week, made both Reinharts Classic French Bread(ABED) and a multi-seed loaf recipe for a pan and at the end of the final proof / rise period, had wonderful swelling and growth. However, when I slashed for good bloom in the oven, bread deflated and never recovered to its original promising shape. What's wrong? Have I over-proofed?I live in a very high altitude city. (5751ft above sea level - Johannesburg South Africa.)
Please help :-(