Made the Model Bakery English Muffins Maria posted above

Orchid, I suspect that either 1) you let the dough rise too much and/or 2) the dough is not

sufficiently kneaded. The gluten structure created by kneading traps the gas bubbles from the yeast, but if it is not strong enough or if there is too much gas it deflates.

I have the same problem if I'm making many batches at once and the next batch is risen and ready before the oven is free. It collapses when I move the loaf into the oven. It recovers somewhat, but it's not as good as it would have been if the oven were ready when it was.

 
That's very helpful Joe and thank you. I use the dough hook and

I do it for the time the recipes says. I'll try longer and see if that helps. And also, I wondered about the rise. You know I'm in Fl. and the air is always on. I don't know where a "warm place" is? I put it in the microwave with the light on. Do you think that makes it rise to quickly? Where should I put it? I really appreciate your help Joe.

 
It might be too warm in there. It is always OK to let dough rise in a cooler place,

it just takes longer. A longer slower rise gives better flavor to the bread. Judge by the volume--i.e. if the dough is supposed to double in volume--and not by the stated time. There are too many variables to rely on any exact amount of time.

 
OK coach, I'm goin' back in! LOL I promised myself I would never

do this again but you have given me hope. I just read what you have said to John and asked him, Ya wanna try again? And he just smiled and shook his head yes. smileys/wink.gif There is no air vent that blows toward the table in the kitchen and it's always a little warmer in that area. I'll put it there and will let it take as long as it wants. I'm feeling very hopeful Joe and I sure appreciate your tips. Thanks

 
Woo Hoo! I'm so pleased to hear that. One more tip from Julia. Turn your oven on for 15 seconds.

Then turn it off and put your dough in there. The bit of heat gives the yeast a boost, but not too much of one since it cools down. The oven protects the dough from drafts.

I would still use your table and give it time. That way you'll know if the warm microwave was the culprit.

 
Yep, I'm gonna stick to the table and cover with a towel. I'll let

you know when I make them how it went. I'm feeling positive. smileys/bigsmile.gif

 
I truly believe that water can make a difference. Very hard or soft, heavily chlorinated or

whatever. When I lived in Ft. Lauderdale I had a terrible time with bread. I read somewhere that water quality can make a difference and started using spring water. My bread got better.

 
I love softened water and had a water softener, so that may have been the problem. There

was a difference when I started using spring water.

 
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