I don't have issues with rising and have been making all our bread for a long time. However, I have trouble with too many spaces or holes in the bread. Also, the middle of the slice seems a bit "weak". I've rolled out the dough for Italian, French, Oatmeal, etc. and, even tho I concentrate on sealing side seams, I always seem to have "smiles" or slits on the slices. If I don't roll it out and then manually roll it back up, I still get the holes. Any suggestions? Thanks so much.

• Reply