Hi Pam, it sounds like your dough might be starting off quite warm and so the bulk rise occurs successfully, but by the time the dough gets to the second rise it may have cooled down considerably or is beginning to poop out in terms of rising power. It's not uncommon for the second rise to be slower because shaping compacts the dough so it has to fight its way upwards a bit more and the temperature of the dough is often a bit cooler by that time as well. Patience might do the trick, or you could make an effort to keep the shaped loaves in a warm enough spot so the dough remains in that 75-78°F range. If you happen to be using an instant yeast called "Rapid Rise," we've found this particular variety of instant yeast tends to give you one good rise, and then poops out over time, so using a different type of instant yeast or active dry yeast might give you a more consistent rise. For more on slow moving dough, check out this blog post.  

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