I really like these kind of posts! They allow us to discuss about what could go wrong when we bake breads daily and be in touch with the problems that causes the great numbers of disappointments, specially to beginers. During my classes of baking breads i really encourage the students to do, and do, and do again, facing the problems with critical minds! At this question of rising times, when we need to judge when a loaf is ready to be baked, i noticed that instead of this high rising and excess of fermentation, the students here have much more tendence to have problems with not risened enough loaves. They have this problem and i think it´s due to nowadays stress. They tend to judge that breads are ready to go to the oven, before the correct rise have been achieved. I think it´s a bad vicious to the civilization of today, submited to stress or daily working tasks and not have own control of time, accelerating the correct judgement of the time, causing the problems of self rising doughs. It´s really bad!! Bread baking needs technic and patience! Another good technic i use here is to set a high temperature at the oven, at begining of process, spraying 2 or 3 seconds of steam in the oven, then, turn off the oven for 5 to 7 minutes and after, finally restart oven using the correct temperature for all of the remained baking time. It allows a great crown rising of bread and crumb inside turn too much softly and nice!!! Excelent post!!!!!

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