I'm having a consistent problem that's driving me crazy. I will let my bread rise in the pan 2nd time, sometimes letting it get 1" above the rim, sometimes less. Inevitably, while in the oven, the bread rises dramatically -- sometimes as much as 2" above the rim of the pan. The bread has what I can only call stretch marks along its side. The inside of the loaf turns out fine, but each slice is WAY too big to put in the toaster. Why is this "3rd rise" happening, why is it so huge, and how can I get it to stop?

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