Hi, First of all, i'm sorry for the amount of questions i'm asking ... Today was my 1st time making french bread. I wanted to ask , after shaping and the final rise, should it rise triple in bulk or less than double? It's funny when one website says triple and the other less than double. I used dry instant yeast. So the proofing period was rather fast, something like 30 minutes! The dough was very sticky before the flouring and shaping process. So hard to knead and work with it since it's so soft and sticky. It Is it suppose to be like that? And today, when i slashed the risen dough, i noticed the thing deflated a bit like a balloon. How did this happen?? Is it normal? However, when i baked it it had a crispy crust with a soft-chewy interior. I wish to make it lighter. Does that mean leaving it to rise longer / more? Is it possible to make a starter to leave overnight with dry instant yeast? Would the yeast action be too rapid? Really appreciate if you could answer my Qs.