This is how you should test for readiness. Lightly flour your index finger and press it gently into the dough. Press in to about the bed of your fingernail. If the indentation remains and doesn’t spring back or fill in, then the bread is well risen and ready for the oven. Your dough should be soft even somewhat tacky for the best rise and final texture. Be sure you are not using Rapid Rise yeast. This yeast is only good for one rise. An instant or active dry is best. Try shortening the first rise for a better second rise and be sure to heed to the recipe's method for determining if the loaf is ready for covering and baking. The dough should be about 1" from the top of the lid, 60 to 90 minutes. Elisabeth@KAF

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