Still not getting much oven rise on this bread. If you will look at your pictures, your bread right before baking has risen a LOT higher than 1" above the rim of the pan. And then comparing the before baking picture with the baked picture, it doesn't look like you got much more oven rise. Is this because the bread rose so tall before it went to the oven? I'm not trying to be argumentative, I'm just trying to figure out if I have unreasonable expectations for this bread. Or if I should let it rise more in the pan befpre baking. Perhaps the description 'high rising" is overall and not necessarily in the pan. Tomorrow will be trial #3. First trial was 1/2 recipe, baked in 8 1/2 X 4 1/2" pan and also had a loaf about 3 1/2" tall. Aargh. Today I made 3/4 of the full recipe and cooked one loaf in a 9X5" pan, okay rise but very little oven rise. Thanks for all of your help, recipes, videos, etc. I'm brand new.

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