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Lots of you experiencing a dough that goes flat after proofing struggle to find the cause to it. This can happen for a number of reasons, and in my view it’s best to assess this together with the final bake. The dough goes flat AND once baked, the bread will be rather flat, not a lot of rise (oven spring) and feel rather heavy. The crumb may be dense and sometimes gummy. Few scattered very large holes or even a tunnel, surrounded by dense crumb. These are all signs of UNDER FERMENTATION. And the
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