Thank you--I did speak to Claire, who though that the problem might be the temperature of the dough, so I increased the temp of the proofing box to bring the dough temp up to 80. Also, I rested the dough for 25 minutes after putting the lid on before baking, as she also suggested. I have a true Pullman rectangle shape with the last loaf. Thank you. I see that I need to work with the dough temp and the temp of the rest of the liquids!!

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