On Wed, 30 May 2012 18:21:12 -0400, Boron Elgar
> wrote:

>On Wed, 30 May 2012 14:25:32 -0600, Janet Bostwick
> wrote:
>
>>On Wed, 30 May 2012 18:10:12 +0100, "D. T. Green"
> wrote:
>>
>>>Our second attempt at making bread turned out with the crust being really
>>>hard and the top surface being really flat, almost slightly concave.
>>>
>>>Yet as far as we can see, the cooking times and settings were the same as
>>>the previous batch which turned out much better (ie soft crust and rounded
>>>top).
>>>
>>>Grateful to hear what you think might be going on with the second batch.
>>>Thanks.
>>>
>>The bread dough was over proofed. You let the second rise go too
>>long. You must learn to check the proof by touching and looking
>>instead of the clock. Beware, the proofing time will vary because of
>>ambient temperature, the temperature of the dough when you finished
>>kneading it, etc. So use your eyes and hands. It is a good idea to
>>start the oven preheating as soon as you finish shaping the dough,
>>that way you will be ready to bake whenever the dough is ready.
>>Janet US
>
>
>We are the Dough Sisters and I endorse this post.
>
>Boron
That's catchy. . .I can almost hear some Theme Song developing. :O))
Janet US