We're thrilled to hear about your fantastic results, Mary! The dough should rise two times: once as a large mass of dough and the second as a shaped loaf. Once it's fully risen and it goes into the preheated pot, it won't rise too much more. If you've slashed the dough, it should pick back up again (this is called "oven spring"). If it doesn't, you can try reducing the rising time slightly so the yeast will have more rising power left to expand the loaf in the oven. I hope that helps! Kye@KAF

• Reply