Ugh - that's the worst, isn't it? What you're describing is both frustrating and also pretty common, Carmen. The most likely culprit is over-proofing. When your shaped loaf sits out for too long, the dough is overextended, and the yeast tires out. When you put it into the oven, there's no umph left to produce the oven spring, or even to hold its delicate shape, and it falls sadly flat. The good news is that this can be pretty easily fixed by getting your loaves into the oven as soon as they're ready (see our video tip for a visual guide to how to determine when a loaf is fully proofed: http://bit.ly/1L2blUs). It may also help to keep in mind that proofing times will vary with changes in ambient temp and humidity, temp of ingredients, type of yeast used, etc., so you'll always want to go by look and feel, not just time. Hope this helps! Feel free to give our Baker's Hotline a call at 855-371-BAKE if we can answer any additional questions! Mollie@KAF

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