Just wondering something here. As I was reading your post and you spoke about using pickle juice. Do you mean the juice of pickles or the brine they sit in? I ask because the brine is made with vinegar which would relax the gluten. Which could be a reason for the settling of the finish dough. Really good insight - and yes, I used the brine. It could indeed be exacerbating the "sinkage," but the first couple of times I made the dough with plain water, and it still flattened out. I do find the smaller loaves settle less, so I think I'll stick to the small loaves. Thanks for connecting here - PJH

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