Amy, the ideal temperature for letting dough rise is about 78 degrees. Often times people try to speed up the rising time by putting it some place warm, and while this may seem like a convenient shortcut it tends to weaken the structure of the bread. Your dough shouldn't be collapsing when you take it out of the oven to preheat unless your oven is too warm of a place for your rising dough or if it has been left to rise for too long. You should let your dough rise just until the point when you poke your dough, it no longer springs back. Try leaving your dough to rise at room temperature, covered with plastic wrap and a kitchen towel for the entire rising time (just until it has doubled in size). This should give you better all around results! Kye@KAF

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