Hi,

My bread always looks like a much paler version of the brown loaf with the blown-out sides in the photo right above Tip #1. (I'm clenching my teeth just thinking about it.) What causes the top to fight so hard - and fail - to get away from the rest of the loaf? How can I prevent this? Any insight would be greatly appreciated by both my jaw and the people obliged to eat the bread I bake.

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