The bread that kept it's shape may be simply made with a dough that is stronger - meaning with more flour than you are using so it holds it's shape better. A softer dough will tend to meld together and not hold it's shape when rising or during the oven spring of baking. Your dough may need just a couple tablespoons extra flour to help it hold it's shape. Happy Baking! Irene@KAF

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