The idea of over proofing is so foreign to me. I wait all day for my sandwich bread to rise. Eventually it does and is quite delish but to get it to 1 inch over the pan edge sometimes takes 3 or 4 hours even though the first rise only takes about 1 1/2 hours. I put it in an empty cold oven with the bulb turned on. It is covered (with shower caps, i might add) and does have sugar and butter in it. Any advice?

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