so at my work i tend to do a lot of tinned loaf and thought for a change id make them some cottage loafs, which did not turn out great.
Made a good dough, let it prove, knocked it back, cut the dough into 1/3 and 2/3, shaped and made into a cottage loaf.
Then as the second prove began it slowly just started to (excuse the term) 'melt'. In other words the dough started to sink outwards and what was gonna be a good dough to put in the oven was looking more like flat bread.
I use the same dough receipe for my tined loafs and they come out great (not that they would collapse in the oven, as there in a tin!)
Could anyone suggest some things i could go as i want to create a good cottage loaf for work.
When i say work im not in a proper bread bakery, im in a kitchen in which we usually produce cakes but ive introduced making bread after qualifiing my level 2 baker course.