I got a KitchenAid for Christmas and really want to make bread as I make several trips to the bakery each week. The loaf I made today came out pretty well except for 2 issues. 1. It was only about 2-3 inches high. I was making Italian bread and when proofing, the dough spread out instead of rising up. 2. The crus was very thick and hard. I wiped the bread with egg white, sprayed the bread with water, baked for 3 minutes, sprayed with water again, baked for 3 minutes and sprayed one last time. I then baked for 45 minutes. Does anyone know which of these steps caused the crust to be so thick and why my bread spread wide instead of up? Thanks for your help. This is a great site!!