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 Bread baking question

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Bread baking question Thu, 03/21/13 8:29 AM (permalink)
We love fresh bread.  Who doesn't.  But very often my dough has a problem and if you have a suggetion/cause/solution, please contribute.  On the second rise the dough looks beautiful, nice and high.  Then when I put it into the hot oven, the dough falls and the loaf ends up almost like a ciabatta if it is a free form loaf or falls below the level of the top of the loaf pan.  Any ideas?  Thanks
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