Use 600g flour last Saturday. Started too late and couldn’t finished it in time. The second rise was a mess. Kept the oven at 200ºF with a plastic wrapper over the Pullman pan. The dough raised up to the full height within 30 minutes, then collapsed the moment I pulled off the wrapper.
Made another 600g and still the dough collapsed after the second rise. A little bit googling found out it was a result of over rising and the yeast was exhausted before baking. Next time, rise the dough slowly in room temperature. Used imperial butter instead of sweat butter, what a mistake. The dough came out soggy and sticky after the first rise. Only real butter!
