Please help. Have made the smaller pain de mie recipe numerous times over in the 9"pullman pan. Each time have the following issues.... 1) I close the lid when the centre of the dough crowns up to very nearly to within 1/2" inch of the top of pan ( but the sides are always a little below1"). But on opening the lid after 1/2an hour to bake uncovered,the dough remains at the same height or drops a little. The dough never fills up the pan to give the straight ,ootj surface. 2) The surface of the dough tears in places as the dough rises in the second proving and the end baked result has a n uneven,dimpled and torn surface. Please tell me where I am going wrong. I do not use potato flakes or flour in the recipe as they are not available where I stay. Is it possiblie to use flattened rice flakes instead of the potato flakes as the purpose seems to be to provide the extra starch ? Awaiting response. Thank you.

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