John, it sounds like your dough might actually be over-proofing, which is causing it to deflate. You might want to try deliberately shortening your rise times a bit. Or, if you find that dough rises quickly in your kitchen (due to a warm and humid climate, for example) and that it gets away from you, you can always follow the guidelines in this blog post: Over-proofed dough: how to save an over-risen loaf. Happy baking! Kat@KAF

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