Reply To: Bread rises and then falls

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#9999
Rodrigo Prudencio
Participant

Adding a photo here. I think I have the same over proofing question. This was my first time using the modern formula. I was amazed at how quickly the yeast was doing its work (I usually bake with the purist formula).

Is the high but empty dome and the compressed bottom a sign that the bread was over proofed when baked?

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