Am trying out this recipe for the first time . . . had anticipated only great things from all that I've read. However. Isn't there always a however lurking? I decided that since I was going to be firing up the oven, why not do 2 loaves. I wasn't sure if my mixer bowl could handle a dbl recipe, so I did it one at a time. Good thing that. While mixing up the first batch I ended up seeing the 1/4 tsp measuring spoon in my hand as I just finished putting in the salt. Yikes, I must've used that instead of the 1/2 tsp that I like to use, so I added in more salt. A call came that required me to leave my loaves alone (not happy) & when I got back one loaf was beautifully risen - the other not so much. I'm thinking I must've put too much salt (guess it'll be croutons or bread crumbs in its next life) & has a big long crack down the middle, but why would my other loaf collapse when I removed its cover? How can I prevent this the next time. Either way, they smell great as they cool! It is possible that you let your dough rise too long so it collapsed Joan@bakershotline Hi - This is a really wet dough, and therefore it's quite delicate; let it rise too long, it'll collapse. I think that's what must have happened, as Joan surmised. Probably the one without salt rose too fast; and the other, with too much salt, too slow. Better luck next time! PJH

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