The dough is too soft.
Use less liquid in the dough.
The food spreads too much during proving and baking in the oven/Dialog oven.
Use less liquid in the dough.
Prove yeast-based doughs with a high fat content without adding moisture.
Reduce the proving temperature.
Reduce the duration of the proving process. Note that the proving process for the dough is integrated into the automatic “Bread” programme. Do not additionally prove the dough.
Note that free-form breads spread on the baking tray. Tin loaves sink during the cooking process.