I used a recipe for Anadama Bread from a "Baking Sheet" (remember those?) from long ago. The other recipe was also from a Baking Sheet newsletter, but I copied it out on a card and changed the original recipe name, but it was just a pretty standard white sandwich bread. The blog article did not seem to indicate that only certain recipes would work. I had the same thought that you suggested, but when exactly the same thing happened to both loaves (it was definitely a cooling-stage occurrence), I wondered if these pans have a shortcoming. I may try one more time with one of the recipes mentioned in the blog.
An aside: I loved the "Baking Sheet" -- much better than your magazine, Sift. Simpler, less glamour, but a good read for bakers and I liked the recipes. Bakers are a "homey" bunch, I think, not so glossy -- but maybe that's just me.

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