Wheat bread

  • So, today I made my very first Wheat Sandwich Bread following the recipe in the Cook's Country Cookbook. It's been a little chilly around here so I warmed up the oven (warmed to 200F then turned off) and used that as the warm place for my dough, just as I did for the (white) Sandwich Bread recipe last week. The dough rose beautifully, but after I took it out to let the oven heat up for baking,it deflated, which made for a rather dense, though tasty, wheat bread. What did I do wrong/what do I need to do differently?

    Like this post to subscribe to the topic.