I have had loaves that rose too far, and I re-shaped, and baked after a third rise. But I learned the hard way not to put the dough back into the same pan without cleaning and re-greasing the pan!! My funniest overrise, though, was a batch of croissants on a warm day--the butter melted out of the dough and pooled on the pan. Kinda hard to re-shape those! I haven't had much of a problem with over-proofing for years, though I had to increase in vigilance when I moved from 600 ft above sea level to 5000 feet. It definitely makes a difference on rise time! I had to switch to gluten free about a year ago, though, and am still re-learning to make bread. I recently tried your GF sandwich bread recipe, which is supposed to rise 45 to 60 minutes in the pan before baking. Apparently gluten free rises even faster than wheat-based bread at higher elevations--my loaf was extremely bubbly and beginning to flow over the edge of the pan after only 30 minutes. I removed it from the pan and stirred it down, and placed it in a freshly greased pan. It had risen far enough in only 15 minutes the second time! The quality of the final product wasn't what I had hoped, probably due to having to rise a second time. I will be trying the recipe again, and next time I'll be much more vigilant...

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