My low-carb yeast bread recipe calls for one rise, but every time I put it in the oven it super-inflates (super fast) and then falls as soon as it is done baking and starts to cool. I've tried subtracting some of the water, but that just makes the loaf dry. The recipe originator says rise it only once, and it turned out lovely in her video. I know the recipe works because I've watched others make it online, and my sister made a loaf that turned out beautifully using the same recipe. What can I do to stop the inflation/deflation cycle that happens when it begins to bake? It has done this in both the bread machine and the oven (using appropriate yeast for each). Should I do 2 knead/rise cycles, since the yeast seems over-active when it begins to bake? When I set the bread machine on "basic," which did 3 rise cycles, it came out like a brick. It doesn't matter if I make it in the bread machine or the oven, the results have come out the same - super rise when baking, then deflates when cooling.

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