Hi Andrea, we're wondering what kind of unbleached flour you used to make the dough — if you used a lower protein content flour, it may have caused the dough to be slightly more loose than it otherwise would be. You can try using King Arthur Bread Flour to help strengthen it. Also, we've recently updated the instructions in the recipe to now include a series of stretch and folds during the bulk rise. This process helps you get a feel for how quickly the dough is rising, and it also adds strength. The additional gluten development should help keep the dough rising upwards and also capture more air (create more holes) on the inside of the loaves. Check out those instructions and give it a shot! Kye@KAF

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