Was the bread left in the pan to cool? This can cause the sides of the loaf to be steamed and contract, resulting in a collapsed loaf. Another thought is that since the dough hadn't risen above the pan as indicated in the recipe, it could have been under-proofed which can also compromise the structure of the loaf. Was the loaf a bit dense towards the bottom? This is typically a good sign that the loaf needed a bit more time to rise before baking. Things that can slow down the rise are too much flour or liquid that is too cold or a cold environment. You're welcome to experiment with shaping this dough like a boule, but that's not something we've tried with this recipe. We hope this can help for future baking adventures! 

• Reply