Just checking…
Last week’s terrible heat wave is a memory, but that doesn’t mean it’s exactly cool in the afternoon. So I’m using the little RV oven I set up outside for my summer bread.

I’m still working on getting the temperature right – the little oven runs hotter than it’s supposed to – but I swear it’s still better for bread than the Lair’s oven. Why is bread more likely to fall in one oven than in another? I’ve never understood it.

















































I was gonna say overproduction of CO2 leading to collapse of the little bubbles in the bread but I could be completely totally wrong.
Probably because the oven temperature and heat circulation are uneven and the loaves are not baking at a steady, even temperature. Try baking in some kind of preheated heavy covered cast iron pot lined with parchment paper if the dollar store has it, either in an outside fire or in your oven(s). You’ll really see the effect of uneven heat and maybe can do something about it.