That's really odd, Shari! If you were a less experienced bread baker, I'd suggest putting your dough in a warmer place for the second rise, but I'm sure that's something you're already accounting for. You could try shortening the first rise a bit to see if that has an impact at all. Or seeing if you can replicate your process from the first mostly-successful bake by using the mixer again. Is there any chance that the mechanical kneading left your dough warmer than when you kneaded by hand? 

• Reply