Why Does My Bread Fall?
I've been on a, "make your own bread kick," now for about 2 months. At first, my bread rose high and mighty and stayed that way in the oven. But lately, it's been rising high while proofing, but then partially falls once it is in the oven. It still tastes good and even has a nice crumb to it, but it's not as high as when I put it in to bake. I can't figure it out. Is the oven too hot? Is the ambient temperature too cold? Do I have enough gluten developed? I'm using a sourdough recipe. Tips and suggestions please.
~ C