oven spring inconsistency
Recently I've been making our bread using a challah recipe.
I normally do one loaf at a time - maybe two. The recipe originally called for Sir Lancelot high gluten which I can't find. I use slightly yes bread flour with some vital wheat gluten. It gets kneaded by machine and I let it rise once before shaping and rising in the loaf pans.
My problem is that there are times it will bake normally and other times the oven spring is enormous. So much so that the top of the loaf rises off one side and my bread is lop-sided.
Usually when this happens, the loaf usually seems to be less structurally sound and will sag to one side.
I'm weighting everything. I'm timing my kneading. I'm using the same pans and letting the loaves rise to the same point.
I don't know what I'm screwing up. Any and all help would be appreciated.