Amazing looking loaf and crumb! Have you tried changing to a flared-sided pan (traditional loaf pan) rather than a straight-sided pan (pullman-style) to help with the "cave-in"? Maybe a longer cooling time in the pan? Keep up the great testing!
Amazing looking loaf and crumb! Have you tried changing to a flared-sided pan (traditional loaf pan) rather than a straight-sided pan (pullman-style) to help with the "cave-in"? Maybe a longer cooling time in the pan? Keep up the great testing!
Mike - thanks! it happens when it cools, in or out of the pan. Leaving the loaf in the pan is slightly worse, because it doesn't let the crust dry out and set.
Amazing looking loaf and crumb! Have you tried changing to a flared-sided pan (traditional loaf pan) rather than a straight-sided pan (pullman-style) to help with the "cave-in"? Maybe a longer cooling time in the pan? Keep up the great testing!
Mike - thanks! it happens when it cools, in or out of the pan. Leaving the loaf in the pan is slightly worse, because it doesn't let the crust dry out and set.