The loaf I baked today is so very tasty! I needed a loaf of white bread in the midst of all the whole grain bread that I have been making. I made the original recipe in the Zo on the dough cycle. At 7000' that amount of yeast was a little too much, it was ready for the oven in 15 minutes! I held it off for a while by putting the loaf in a cooler area. The texture is great so it didn't over-proof. This is one tall loaf! One side is higher than the other, how do you get a symmetrical oven spring? I love my old Presto Bread Slicing Guide. I see some used ones on EBay and Amazon but $20 to $40! I have a second one from a rummage sale that I paid a buck for and waiting to see if my daughter-in-law turns into a bread baker. I've had trouble with an uneven oven spring, too, Linda. I find that if I deflate the dough fully, then shape it carefully - by flattening and rolling tightly, as I show in the blog photos - it really helps keep it even. Also, it helps to just bake one loaf at a time, centering it in the oven, for the most even heat. - PJH

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