We're sorry to hear that you're having trouble, Judi! It sounds like the dough is over-proofing during the room temperature rises. If you aren't already, we'd recommend shaping the dough, placing it in the bannetons or bowls, and popping it right into the fridge instead of letting it rest at room temperature. You might also need to shorten up the room temperature rise at the beginning of the recipe a bit or find a slightly cooler spot for the dough to rise. The loaves don't need to rest at room temperature just prior to baking, when you're ready to bake and your oven is fully preheated, just turn the boules out onto parchment, score them, and put them into the preheated bakers. We hope this can help! 

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