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pain de mie

The last 2 attempts at pain de mie following recipe as closely as I can resulted in the top popping of the about 15min into the initial bake. I had made this bread frequently and with success many times before. I have recently changed to SAF yeast. Do I need to back off on the quantity of yeast (2 tsp) used in this recipe?

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KAF_MaryJane

Sounds like your yeast is extra spunky and active right now. Try cutting down by 1/2 teaspoon, and that should help. As time goes by, you may need to adjust again as the yeast gets a little older and less vigorous.