Yep, the rise was over the bread pan rim.This happened to me before. Result/reason was with over proofing on second rise. Was same yeast that I always used. Learned how to avoid, and allow some for oven spring.
I use the volume method as a general guide to the recipe. I always judge my dough by the way it looks. Often times, I did not add all the suggested flour amount. Then again, often, I needed to add additional.
The main reason was the type of flour used. Many recipes are based on All-Purpose flour. That is around 500 units. (Europeans use this grading very often)
I have used 390 flour,, for cakes. And bread flours are in the 600+ range. Wholegrain is at the highest level.
So if you are using a mixture of flour, as I sometimes do. (especially when baking breads like Whole-wheat, or Rye) With experience, you can judge the looks of your dough the desired hydration.
