I've been making Hokkaido Milk Bread using the tang zhong method and after proofing once (2-3 hrs), shaping and allowing to proof 2nd rise (45-60mins) in a oven that I preheated to 170F and turned off, it rises nicely to 1" above and then when I remove the saran wrap it deflates! What gives? I'm using active rise yeast and proofing it beforehand with warm milk (100F) and tsp of sugar and it bubbles beautifully. Am I over-proofing my bread and starving my yeast? Should I stop it right at the rim when rising and bake? Here's another one: recipe calls for an egg wash of 1TBS milk with beaten egg. When I brush the bread, bubbles form on top. What gives?

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