Fustration.. Dough collapsing after scoring!
Twice in a two week period I made sandwich bread... and twice it collapsed upon scoring just before it went into the oven. Both times the dough had risen about 1 to 2 inches above bread pan before scoring. I scored once, the lengh of the loaf.
The first time, I accidently put salted butter with the salt that was called for in the recipe. So I thought it was a overdose of salt. Turns out I was wrong. The first rise was two hours and the second was about 1 hour. Scored and collapse.
The second time, I added the salted butter, but did not add the salt that the recipe called for. I let the dough rise for one hour when I noticed the dough size had doubled. The second rise was about forty minutes when I noticed the dough had risen about 2 inches above bread pan. I scored and it collapsed. This time, the bread rose in the oven, but not to the full height that it was before collapse.
Very fustrated and don't understand what I might be doing wrong.
King Aurther flour and using this recipe... http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe