That's just it, Bonnie. Rising dough inside the oven is risky because it's easy to create an environment that's too warm, which will result in the dough rising too quickly and over-proofing. If the dough doesn't have time to stretch slowly, the dough ends up falling because the structure is weakened. It's best to be more patient and let the dough rise at room temperature, watching it closely to ensure it doesn't rise too much. Happy baking! Kye@KAF

• Reply