So I've tried this recipe twice now. First time I think I let it rise too long because it collapsed while cooling, and had huge air pocket. I was very careful about rising times the second time, but after cooling and slicing I found the loaf was a bit doughy/soft at the bottom. It also doesn't slice so well. When I took it out the oven the temp was above 205F, so not sure where I went wrong. I did use some flour during the kneading, but the dough was still quite sticky (more so than the first time) so didn't think I went overboard. Other than the soft base, the bread taste and look great. Really light. Any advice?

• Reply