Hi there, Adrienne! We're sorry to hear that you're having some trouble with this recipe but we sure do admire your determination! We consider lukewarm to between 90°F and 100°F, so we might suggest lowering the temperature of the water you're using just a bit. The warm water will speed up the rising process, which is okay as long as you keep a close eye on the dough but you will also lose some flavor development as well. Because the loaf pan you're using is a bit bigger than this recipe is calling for, the loaf won't be as tall as indicated in the blog and pictured on this recipe page. It does sound like your loaf over-proofed a bit though. We'd suggest using the poke test as well as looking to see that the dough is quite puffy in appearance. You may also like to check out our blog article, Over-proofed dough, for some helpful indicators of what dough that has rested for too long looks like in appearance. We hope this helps but if we can provide any more clarification, please feel free to reach out to our friendly Baker's Hotline folks at 855-371-BAKE (2253). Happy baking! Morgan@KAF

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