My neighbor shared her delicious french bread recipe with me. Her loaves always turn out tall and fluffy. My loaves fall when I score them and the result is flat, saggy crisp crust bread.
Things I have tried - keeping my bowl warm, letting it rise a third time after scoring (it's never the same).
She even came over with her uncooked loaves when mine flattened right before a dinner party. Guess what? Hers sagged and flattened and never rose in my oven. Could it be my oven???