I just tried making the Banana Feather Loaf from the BB. It came out ok, but on the last rising, when I moved it into the bread pan, it lost most of its loft with minimal handling (I should note that I did double the recipe, so I divided the dough into two pans at this stage). Any suggestions as to why this might have happened and how to avoid it? It never quite rose to the height it should have after this.

Perhaps divide the dough before doing the final rise?

Hector,

Your post above is your 1000th. post! Thanks for all the good information and comments!

omg, i never paid attention to that, feeling shy…...

Thanks hector, I’ll try that. Has anyone else made this recipe and had similar issues?

It sounds to me like you may have let it over rise on previous rises.  Over rising will tax the yeast and weaken the bread’s structure, often your bread can’t recover from that.

Also agree with Hector’s point. This is a fragile loaf, so probably also best to divide earlier.

thanks matthew + Hector both - all makes sense now. I’ll go with dividing it earlier and try to do a better job of measuring the rises, actually this makes me think that I’ve probably done this with other doughs as well