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Exasperated with bread dough not holding shape

Skip2 | Sep 29, 201711:57 AM

No matter what I've tried, I simple cannot get bread dough to hold its shape after proofing. I've tried all manner of bread flour (AP, bread flour), used several different levels of hydration, slap and fold, or just folding or simple kneading...grrrr. I shape the loaves really well with plenty of surface tension. They look great, but when I turn them out of the bowl or proofing basket, every time they slump into something that has the profile of a cow pattie.

Any ideas?

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