Pain de Mie overflow!
Twenty minutes in to my latest loaf of Pain de Mie, and instead of the wonderful smell of bread baking, I was alarmed by the smell of something burning instead. Peeking in, I found that the dough had forced its way out and some had fallen to the bottom of the oven. I got the lid off and hopefully what stayed put will be as good as ever, but I need to know if the cause was:
A: Too much dough. I added about a cup of extra flour, plus 1/4 cup mixed grains to my recipe, the first because my dough was very wet, and the other for more texture.
or B: Overproofing. I let the dough rise nearly twice as long as usual, and it was very puffy and the second rise was very fast.
or C: Extra yeast. My last loaf didn't completey rise to fill the pan, and came out denser than I wanted. I thought my yeast might be getting a bit aged, even though it is stored in the freezer, so I added maybe 1/2 a teaspoon extra.
Maybe all three? =)