Help! My pain de mie bread exploded!!! I have made pain de mie once and it was beautiful and tasty and perfect. I'm making it today and I am an experienced baker. I have measured everything carefully, weighting flour, potato flour, and dry milk. I put in 2 teaspoons of instant yeast, SAF. I used my Zo to mix the dough. I used the regular cycle for this but last time I used the quick cycle...only deviation. I noticed absolutely no difference this time. It raised in about 45 minutes. I live in Arizona, but my kitchen is about 74 degrees. It raised quickly last time too, but I didn't think it was that quick. It had a rounded top, but nothing majorly wrong-looking. I put the greased lid on, put it in the oven. About 8 minutes later I heard a really loud noise but thought it was the ice maker. When the 25-minute timer went off, I went to take off the lid and complete the baking. What??? It had blown the lid right off the pan! The dough was sunken about an inch from the top of the pan. Not knowing what to do, I put the lid back on and finished it's baking. Hey! Always good for croutons if it's not good enough for sandwich bread, huh?? It's finishing now but I have no idea what I'll get. So far, it looks like a submarine surfacing in the water. I have no idea what I did wrong. It did seem to have a lot of bubbles in it which I deflated. This is a new bag of (obviously very peppy!) yeast. I am pretty sure I did not mis-measure anything as Hubs was sitting at the counter learning. He loves this bread but it may scare the living daylights out of him now. LOL! I print the recipe out and check off items as I use them. I'm stumped! What do you think??

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