This was my first try at rye (and with the pan de mid pan). The first rise was very quick - it had more than doubled within an hour, and then the second rise was only an hour. When I took the pan de mi pan out of the oven to remove the lid for the final 15 minutes, the bread had oozed out of the lid. It tastes great - but should I cut back on the yeast, or on the rise time? I used to Zo to knead it and that worked great - I just had to pat the dough with some flour to remove some of the stickiness before setting it our for the first rise.

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