I am making a pain de champagne. I use a starter, I knead it for 10 min, let it rise for 2 hrs and then shape and proof for 1 1/2 hrs in a bread basket (before that I didn't use a bread basket and it just proofed wide). Now with the basket it has a nice shape, but as soon as I take it out it starts to sink. I've gotten good at throwing it in oven before it sinks too much. What am I doing wrong that it won't retain it's shape? Here is the recipe 1tsp dry yeast 1 cup water 1/2 c. Rye flour 2 1/3 c. Bread flour 1 1/2 tsp salt 1 c. Starter I live in Texas and it's about 76-78 degrees in the house. I used HEB brand bread flour. The starter started with 2tsp dry yeast, 1 1/4 c. Water 2 c. Bread flour. I feed it with 1 c. Bread flour and 1/2 c. Water either every two weeks or when I make bread. When I make bread usually uses most of it, just enough to mix in some more flour and water. I knead it 10 min in a stand mixer, it usually comes out a little sticky. The bread basket is an 8in fielding brotform, I think it's a good size compared to the risen and punched down dough. It stays deflated in the oven, and I think would sink more if the sides of the cookie sheet stop it. I don't do the finger poke test...what is the finger poke test? I think I answered all the questions! I think the bread is denser than it should be.