I make brown bread and try various types of flour.
I get good results BUT with one slight question mark.
Everything goes well and with 30 minutes left the top is nice and rounded like it should be.
30 minutes later the 'top' has collapsed so that the 'top' is flat.
It doesn't affect the consistency and its enjoyable.......but I would like a nice rounded finish.
Any ideas ?
BTW
I have one on the go now and tried a little extra sugar and yeast.
I get good results BUT with one slight question mark.
Everything goes well and with 30 minutes left the top is nice and rounded like it should be.
30 minutes later the 'top' has collapsed so that the 'top' is flat.
It doesn't affect the consistency and its enjoyable.......but I would like a nice rounded finish.
Any ideas ?
BTW
I have one on the go now and tried a little extra sugar and yeast.