Folks, I bought a Pullman pan (from you guys) years ago, but I never used it! Finally, yesterday, having been trapped at home because of our record-breaking snow, and having already made two other loaves of bread, I tried the pan. What a great texture! But I had a problem: The crust is much too thick and tough. I actually like it, but it sure isn't right for a pain die mie! Any thoughts as to what might've caused it? (I had to use all-purpose flour, Washington brand (made by Wilkins-Rogers in Maryland) because I ran out of KAF; would that have caused the problem?) Thanks! Hi Micah - Generally, thick, tough crust on bread is the result of too low oven temperature and too long a baking time. Did the bread bake in about 25 minutes, covered, then you took the cover off? It could also be the older pan you have is a darker color. And of course, it could be the flour - not sure what's in it or what protein it is... Give it a try with King Arthur, if you get a chance - I think you'll see a different result. PJH

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