Thanks for your reply PJH. I dont really have to have the loaf ending at exactly 650g. I just expected to have the loaf weight that the tin was labelled as or close to. I have since found that "Supermarket" white bread is 650g and "Bakery" white bread of the same size is 680g so my 710 isn't too heavy really. I ate and enjoyed it so the product was fine. Kids are funny animals when it comes to bread though. The flour used is called Wallaby Bakers Unbleached Flour and is stated to be 11.9% protein. I am still trying to master the oven as it's temperature control is very difficult. I am now using a seperate thermometer since the oven is much hotter then the control suggests. Set the dial to 180 C and it reaches 220 C before the neon drops out. My initial attempts at different items showed that the oven is way hotter than settings. I thought 190 C was a bit low so I'll bump it up a little or as you suggest leave in the tin for extra 5 minutes before removing the lid. The trouble with the lidded tin is naturally that you can't see what is going on insideThere are a couple of other variables that may be in play here as well. My bread improver is a bit on the old side so maybe it's not working properly. Does it really expire or is the date on the container just there for regulation conformity? I also forgot that due to our drought I had bought water in from the "medicated" town water supply a couple of days before. I had been using rain water prior to this. Also, being relatively new to this I am still a novice in the kneading area. I had just read an article warning about over-working dough so I may have slightly under done it through fear. I'm being a bit adventurous now. Since the supermarkets here have stopped selling Bread Improver, (probably due to the novelty of Bread Machines disappearing) I have been reading up on them and today I bought some Vital Wheat Gluten (75%) and some Soy Lecithin granules. I already have some Citric Acid so I'm going to play around with very small quantities and examine the effects of same. You could help me here if you can. .Please call our bakers hot line for help with your bread. Joan@bakershotline

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