I tried reducing the yeast and also reduced my rise time but the loaves rose too high in the oven with the result being a flying top crust. Next time I am going the other direction with longer rise time after shaping the loaves. I’ll go up to two hours instead of current one hour. I did the poke test and maybe I am missing something but I thought if the dough springs back slowiy but leaves an indent it is proofed properly. Am I right or wrong on this or any other variable? Thanks! 😊