Success

Overnight the dough rose a decent amount so I knocked it back and put it back in the fridge. This evening it had risen again so I shaped it and put it in the greased and floured loaf tin. I followed the shaping process at breadsecrets.com where the dough is stretched out to three times the length of the tin, folded back twice and then rolled up.

After an hour and a half the dough had risen to the top of the tin. I preheated the oven to 275C with the grill pan. Once the oven was nice and hot I poured boiling water into the grill pan and then waited a minute. Sprayed the bread with water and then into the oven. After 10 minutes, grill pan out and temperature down to 220C. After 15 minutes I took the loaf out of the tin and put it back in for a final 10 minutes.

There was some oven spring but not a huge amount but it least the loaf hadn't shrunk like before.

So what was different this time:

• Making enough dough for the size of tin so it didn't overprove.
• Getting the right hydration. Instead of just putting in a fixed amount of water I put in enough to make the dough feel right - not too dry and not too wet and sticky.
• Simple recipe - I suspect the oil may have not done the gluten any good. Certainly the dough felt much better this time.
• Shaped the dough differently.
• I put boiling water into the grill pan a minute before the loaf went in.