this weekend i baked a yes-knead loaf from Rose Levy Bernabaum's Bread Bible.
again, it came out very flat. tasty but very very flat.
what is causing this? is it simply the frigid nature of my house?
or am i doing something wrong?
throughout the process all seemed well, except after each rise when i kneaded, everything got smaller again. i have yet to make a loaf in a bread pan that fills the pan as well as the cookbook predicts.
any advice would be greatly appreciated.