I love Martin's videos (esp. with his son! ) and his articles.

Trouble Shooting question: when I make high hydration dough. the same thing always happens: (1) the first rise is very rapid - you can see it rise before your eyes! -and it rises very high. (2) but then, for the 2nd rise, it doesn't rise except for a tiny bit. It's as if all its energy was used up and exhausted in the first rise. And so my loaves are always shallow with flat & slightly sunk centers. It tastes GREAT and the texture is good; but it doesn't look good.

Your site has inspired me to try to be a great bread maker.

I don't have a professional oven - just a regular oven.

WHAT am I doing wrong?

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