I read your posts before anything else. I made the VIÑA de San Sebatian, I was disappointed, this business of opening the oven
mid baking, is ridiculous. Flat as a pancake, well, not really but only 1-1/2" thick? then after cooling in the fridge, there was a puddle of syrup! I have made better cheesecakes than this.
I bake every 2-3 weeks, especially for French bread type or the crusty one in a Dutch oven. This is a no fail for me everytime.
Thank you so much.

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