Double the ingredients, triple the bread?

Well..

I'm about to make a statement that is going to cause a lot of ruckus and chortling.

I don't understand yeast.

So, I did something rash. I decided that I was going to double all of the ingredients, except for the yeast. I did a double batch of the "Standard Recipe" with the exception of the yeast, which I kept at 8 grams.

I sure got a result.

I don't think it is out of line to say I got too much of a result.

With a 1/2hr left in the baking the bread had risen so high that it had lifted the top off of the bread maker. I actually popped the top of it so it wouldn't touch.

This all ended up forcing me to ask a difficult question: Exactly how does the amount of yeast affect the rise?

It is a tricky question to answer. I think that the rise is a function of the mass of the dough, the width of the pan, the amount of yeast, the "rising efficiency", and magic.

What I think the problem is is that rise isn't a linear function. I suspect that it is partially linear, then it hits a plateau with diminishing returns for a given dough mass. Where the problem comes in is finding the butter-zone of dough mass/rise. Too fluffy and you have a bread where it is impossible to cut or process (as well as being too crispy/weird), too heavy and you have a bread that isn't palatable.

The pickle with this loaf is that it has a nice interior cell size and decent fluff, however, it rose way, way, wayyyyyyyy too much.

I'm thinking I'm going to use the same mass of ingredients, but lower the yeast by 2 grams.