Bread Question

[MrsMontyD]

I made this recipe today, it looks perfect and smells great. ((www.kitchenaid.co.uk/recipes/easy-french-bread/vip Easy French Bread)).

My only issue is whenever I make a loaf using a recipe like this, it never holds its shape after the final prove, I used an oval proofing basket and an oval cast iron casserole this time so the cast iron kept it in its shape, but if I'd let it stand for a minute before putting it into the cast iron it would have collapsed into a blob. I had to put it into the cast iron before I could cut into it, when I watch people on YouTube making loaves like this they make lovely patterns and the dough holds its shape.

Should I try proving it longer?

If it is collapsing then I think it is more likely that it is over proved. You could try doing the final proof in the fridge (but for longer than you would at room temperature). This will slow down the fermentation, you’ll get better flavour, and the fridge will also help to firm the dough to make it easier to slash before it goes into the oven. May take a bit of experimentation to get the timings right.