Kate, you may be letting it rise too long the second time. The telltale sign is if you see any tiny pinholes in the top of the dough before you bake it. As soon as you see any, get that dough in the oven! The network of starches that hold the bread together isn't good at holding in the CO2 from the yeast; if it's escaping out the top of the dough "balloon" you'll lose the height in the oven. Hope this helps. Susan

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