"Dick Adams" > wrote in message
...

"HUTCHNDI" > wrote in message
news:jaPae.30542$gV.4580@lakeread02...

> it gets hard to follow and find the well intentioned and informative
> answers when your not at the computer constantly and have to sift
> through replys for responces that relate to your question.

> I guess what I will try is lowering my temp, adding 20% more dough
> and slashing next time, I gleaned that much from this anyways, thanks
> all.

Did you try taking more of your rise before baking, as per


Well, actually I believe that I did let these loaves rise their full extent
or close to it. When I first put the dough in the pans, it was probably only
an inch or so in the bottom. You had made a comment earlier that your basic
loafpan holds 32 oz. I poured 50 oz of water from a measuring cup into my
loafpan, so they are probably bigger than what you use, though I still go by
your basic quantities to make my dough. As I said, I let them raise till
peeking over the top. What I did not meantion though, if this mattersat all,
is that immediately after placing the dough in the pans I placed them in the
fridge covered with plastic wrap, as I did not want them to rise till the
next day.

hutchndi