I have trouble when my bread is on second rise and in the loaf pans. I grease Sarah wrap and place over loaves and proof in the microwave. I have read that maybe I'm over proofing but even if it looks just right it deflates as I take Sarah wrap off. I get discouraged should I not cover the bread? Is it ok to proof in the microwave? I LOVE to make bread just want it to be perfect. I started making bread again after my sister and I took a course at King Arthur in Vermont.

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