Hi E, we're sorry to hear that your Pane Bianco flattened out during baking! Were you able to use our bread flour for this recipe? This flour is higher in protein and will provide more structure to this bread, while using a lower protein flour will yield a softer, wetter dough that is less likely to hold its shape during baking. Another possibility is that your bread was a tad over-proofed (risen too much before baking). If this sounds like the case, then putting your bread in the oven when it's not quite so puffy should help prevent this from happening in the future. For more help troubleshooting, please consider giving our Baker's Hotline a call at 855-371-BAKE (2253). We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. 

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