Hi QL7, sorry it's taken so long for us to respond to your question! Various factors can impact the way a bread rises in the pan. Were you able to use the 9" X 5" pan recommended in the recipe? Using a larger pan could result in a shorter loaf. How did you measure the flour, by cups or by weight? For best results, we recommend either weighing your flour, or using this method to measure your flour by volume. It's easy to add extra flour to a recipe when you measure by cups, and this can result in a stiffer dough that has a more difficult time rising. Similarly, it sounds like you added extra flour during the kneading process, which would have the same effect. This dough does start out sticky, but we do encourage you to resist the urge to add extra flour in the recipe page directions. Finally, since you refrigerated your dough overnight, the cold dough would definitely take longer to rise, so perhaps it might have risen higher if given more time? 

As you can see, it's a bit difficult to pin down exactly what caused your shorter loaf without a bit more information. If you're able to call our Baker's Hotline, we'd be happy to troubleshoot this recipe with you. We're here M-F from 9am-7pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). You can also talk to us via CHAT. 

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