Made in a bread machine - all whole wheat flour. Removed and it had a nice high dome which sunk as it cooled. Here is the pic. Any idea what it could be? Machine has custom programming so I can adjust times for things.
You could cut back on the yeast, or shorten the final proof time or temperature, or even increase the amount of dough by 5-10%. The latter will give you that full pan look without having to over proof to achieve it.
You could cut back on the yeast, or shorten the final proof time or temperature, or even increase the amount of dough by 5-10%. The latter will give you that full pan look without having to over proof to achieve it.
Paul