Questions About Bread Rising
I'm new to bread baking and have baked 3 types of bread that have turned out well in taste and texture.
My big concern is that my dough rises fast and more than quadruples it's size in the first rise. Punched down, it doubles to triples in 2nd rise. I get a slight third rise prior to putting in oven without much oven spring.
Is the loss of 3rd rise and oven spring loss amount due to the initial increases of dough rising? Has the dough just exhausted itself in the 1st and 2nd rises?