I prepared yeast-based bread with both hand and bread machine. The dough looks perfect, but when I try to bake it whether in bread machine or oven, it starts to collapse upon heating.
The dough preparation was based on common bread recipes, e.g. 300ml water, 450g all-purpose flour, yeast, sugar, salt. The process was conducted by bread machine within 90min (programmed for dough preparation).
What is wrong? And how to avoid collapse of yeast-raised dough in the course of baking?