Problem with a Multigrain loaf
I've had problems with a Peter Reinhart Multigrain loaf the last couple times I've made it and I'm not sure what I'm doing wrong. Wondering if anyone can help me?
Here's what's happening:
I let the dough rise first for 1 1/2 hours in bowl, then I shape into a loaf and put into a 9X5 pan. After ~ 45 min. several bubbles appear on the top surface of the loaf. After about an hour the loaf has crested the top of the pan with these developed bubbles. I used my fingers to place an indent in the loaf and it seemed to me like the indent remained so I put it into the oven. In the oven the bubbles I mentioned expand greatly and get pretty brown and overall the loaf does not have the ovenspring that it has normally had in the past. The loaf is a little short. What am I doing wrong? Oh, I also recently switched to using high-gluten bread flour instead of plain bread flour to make this loaf if that makes any difference.
Thank you for any help/advice!