Hi there, Gerard! We're sorry to hear that you're having a bit of trouble! The finished loaf should be about 10" to 12" in length, there should be a bit of oven-spring while baking. Most often when a dough doesn't rise as expected, it's because a tad too much flour snuck its way into the mixing bowl — we recommend either using a kitchen scale to weigh your ingredients or using the fluff and sprinkle technique for measuring flour in volume. The lack of second rise could have also been caused by letting the first rise go on for too long, in the warmer months rise times may need to be shortened as humidty and heat will cause dough to rise faster. While the times given in a recipe are a good guide, how the dough looks and feels in comparison to the recipe are also important to take note of — for example during the first rise for this recipe the dough should double but this might not take the full 45 to 60 minutes listed in the recipe. We hope this helps! 

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