Is it a packed 1/2 cup of brown sugar? I'm struggling to get a nice rise the second time and wondered if packing the brown sugar is killing my yeast. I do suspect my oven is running too hot so I'll check that, and try adding the flour gradually instead of all at once. I have only been using 1 packet of active dry yeast which I believe is shy of a tbsp, but I thought it was okay to decrease the yeast as it just takes longer to rise? Though I haven't been proofing it so I can try that too. Turns out bread making isn't the easiest thing to do! The bread is delicious, I just want that nice lofty rise for a lighter texture.

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