The Fresh Loaf  News & Information for Amateur Bakers and
Artisan Bread Enthusiasts  Bread Making Failures  gprice157's
picture  Bread Making Failures  Looking for someone to hold my
hand and show me how to make bread dough that doesn't collapse
in the oven, or bread machine, supposedly from too much liquid;
or fails to rise, supposedly from too little liquid.
colinwhipple's picture  Weigh your ingredients, don't measure
them.   LindyD's picture  After you've obtained a scale, visit
the lesson section at TFL's home page. You'll find excellent
help there.  Floydm's picture  If it is collapsing in the oven,
I'd guess it isn't too much liquid, it is that you are over-
proofing it. You loaf is going to try to expand when it gets
into the hot oven. If it is already at maximum rise, it is going
to collapse then. You want to get it in the oven before it hits
that point so that it can handle that final growth spurt
gracefully.  gprice157's picture  Thanks for your imput -
Floydm, Lindyd, and Colinwhipple. After I pos