John Gibbons

May 8, 2020 at 6:20pm

I've been using your recipe for classic sandwich bread with mixed results. The first 2 loaves looked beautiful but fell to crumbs when sliced. My next one held together ok but the "dome" of the bread collapsed during baking like a deflated balloon and the texture was better but still fell apart easily when cut. I've used bread flour for the first 2, and all purpose for the third. Any idea what I might be doing wrong? I've followed the amounts specified in the recipe closely, so I'm not sure where I'm going wrong. Any advice would be appreciated!

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