When making pain de mie (Pullman loaf) I have had this same problem several times straight: When placing the fully risen dough in the closed-top pan in the oven, the dough collapses (unseen at the time) so that the finished bread is not at full height. I don't understand what is happening. Any suggestions? David, it's rising too high and collapsing; next time, put it in the oven before it's risen as much as you think it should. I'm betting it'll rise to the lid and hold its height nicely. PJH

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