I love the idea of making a decent bread in so short a time so I tried out the recipe today. I did two loaves. The first loaf I followed the recipe to the letter and the second loaf I substituted half the bread flour with whole wheat flour. The problem I encountered was that the domes that started to develop during the proofing collapsed when I put them in the oven. the finished breads came out flat and the crumb looked a little dense. I was gentle with the dough when I placed the pans in the oven and like I said the rise during proofing looked picture perfect (50 minutes). The oven was preheated to 400 degrees and I have not had any rising issues with other breads so far. Any ideas on what I did wrong? If I can get this recipe right, it would be a good one to have on hand if I needed to make some quick loaves. TIA for any help. Darren The liquid may have been off jus t abit to give this dense loaf. Please give us a call and talk to one of the bakers. Frank from KAF.

• Reply