Karen, so sorry your bread deflated; I'm wondering if somehow your thermometer was resting in a pocket of filling and thus the reading was higher than it would have been if it was in the bread itself? If so, that was just bad luck. If by large internal holes you mean between the layers (gapping), then yes, it was probably the rolling. If it was holes in the bread itself - like the large holes you get in a baguette - then i was more likely your bread was a tad under-risen, or perhaps the dough was just a bit on the slack (wet) side. I'm glad you're going to try again; this is a very tasty loaf, as you discovered! PJH

• Reply