Monica, I'm wondering if you may have used rapid rise or quick rise yeast? We've found these varieties of instant yeast give you a great first rise, but lose rising power over time. Or it's also possible that your Zo caused the dough to warm up so much that the fermentation took place at too rapid a pace. I would recommend using the Zo only for kneading the dough, add the pine nuts and raisins at the end of the kneading process, and then allow the dough to rise at room temperature. Barb@KAF

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