-You may be over-proofing it. Perhaps a shorter rise is in order. If the ambient temp in your kitchen is warmer now than in the winter, for example, you can can shorten the rising period. -Are you using bread flour? Lower gluten flour like AP flour will not support as high a rise as bread flour.
Have you checked your yeast? Mix 1 teaspoon of sugar and 2 1/4 teaspoons of yeast (one envelope) with 1/4 cup of warm water. In 10 minutes or so, the mixture should bubble and develop a yeasty aroma. If not, the yeast is the issue.
I bake 6 loaves at a time and done same for about10 years. The bread rises to double size in the pan and I bale them At 350 degrees for 35 minutes. Even being very careful in oven placement the last year during baking the loaves fall.
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-Are you using bread flour? Lower gluten flour like AP flour will not support as high a rise as bread flour.
• have you changed ovens or old oven started having problems?
• have you moved house, so altitude or atmosphere changed?