Hi Judy, it sounds like your dough was likely warmer than ideal, which may have caused it to be a bit over-fermented when it came time to divide and "shape," and a bit over-proofed when you baked it. Desired dough temperature should be in the 74°F to 76°F range for this dough, so keeping it no warmer than that should help line up the timing in the recipe with your dough's progress. Check out the tips on the recipe page for determining what water temperature to use in order to achieve that ideal dough temperature.

• Reply