We're sorry to hear that you're having trouble, Agnes! This often happens when the bread is baked at too high of a temperature, we might suggest lowering the temperature by 25°F to see if that helps. Another reason this might happen is if the loaf isn't scored, or vented, we'd recommend also scoring the top of the loaf if you aren't already. This provides a directed place for the steam inside to escape. We hope this can help for future baking adventures! 

• Reply