Hi there, CLL! We're sorry to hear that you're having some trouble. Without being familiar with the recipe it can be tricky to troubleshoot, but we wouldn't recommend doing two rises. Most low-carb flours don't create the structure needed to support the dough through two rises. We wonder if the shaped loaf needs to rise a bit more at room temperature before baking? Maybe next time around you can extend the rise to see if that helps prevent the loaf from collapsing. Another reason a loaf might collapse is if it needs to be baked longer to finish setting the structure. We hope this can help! 

• Reply