Hi,all. I guess I'm the newbie here,but I've been baking for nearly thirty years. I usually do white/ww and use
the trusty KitchenAid to do the heavy work. I've recently tried the NYT no-knead and had results from REALLY
bad to great. I finally learned to weigh the flour! Looking forward to a happy time with you all.
Quite often,my loaves will rise unevenly in the oan and break open along one side of the loaf.
I've tried changing from dark to light colored pans,adjusted the moisture,adjusted the amount of
yeast,changed the oven temp,etc. but it still happens. Any thoughts from anyone out there?
