We're sorry to hear that you're having trouble, Stuart! We wonder if the dough just needs to be mixed a bit more to create a stronger gluten network? Mixing the dough for a touch longer next time will help with this. It could also be that the dough is over-proofing a bit, which is common when the weather is warm and humid. If this could be the case, you might try letting the dough rest at room temperature for just a few hours and then pop it in the fridge to let if finish rising slowly. We hope this can help and happy baking! 

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