Rising too much?
Made a "French" bread this weekend using the basic recipe in 300 Best Canadian Bread Machine Recipes. I cut back the salt a bit. The loaf rose so high it touched the inside top of the lid.
Any ideas what I did wrong? I suspect I should have cut back the yeast when I cut back the salt.
The bread was okay - a bit too fluffy, but tasted okay and the crust was fine for the first two or three days. After that, it became too hard. Any way to keep it more supple?