Thanks for answering PJ...they were very flat. I was thinking I overproofed the batch. They never rose during the baking process. Is that a good indication of overproofing? It is certainly one indication of over-proofing. Another sign is that your breads collapse before or after baking.-Jon I'm thinking your dough was too slack (as well as over-proofed, as Jon indicates); it simply didn't have the structure to rise up, not flatten out. During the summer, or when it's humid, it's good to cut back on the liquid in any yeast bread recipe. Practice makes "perfect" - and remember, it's as much the journey as the destination. :) PJH

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