Danger Newbie Here
Tonight my dough FINALLY looked great and rose. I puunched it down, shaped it and put it in the loaf pan. Everything was looking great, the dough rose a second time filling the pan but I wanted it to form a better top so I let it go a little longer, total time about 90 minutes in the bread pan...not only had it deflated...so did I.
Any thoughts? It is a basic white bread recipe. Thought I would start easy and learn from there. I think it is called "The Pullman" recipe.