Kathy, we recommend not cutting open your loaf until after it has cooled completely, which may help. This type of oxidization is also more common when your flour is a little past its prime, so it might be worth checking to see whether yours has been sitting around for a bit. If these tips aren't applicable to you, we hope you'll consider calling our Baker's Hotline at 855-371-BAKE (2253) so that we can help you troubleshoot your bread in more detail. Happy baking! Kat@KAF

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