When making Italian or French bread (not by bread machine) the dough will rise beautifully. When I put it in the oven for final baking, it colapses. What am I doing wrong? Thanks a lot.

-- Anonymous, February 11, 2001

Answers

I have had the same problem. Try not letting your dough rise as much on the second rising. Also make sure you are using a very hot oven (450) for the first 15 minutes or so, then turn down to 350. Good luck!

-- Anonymous, February 24, 2001