Sarah Stone and Katherine, this might be why I’m having so much trouble with the new modern formula. The bread cracks on one side and then bulges out as if there is too much dough in the pan. But when I divided the total grams in the recipe by 3 there wouldn’t be enough dough for three loaves. I’ve tried everything shorter timing on every step. I have 2 USA 10*5 loaf pans I will experiment on my next bake. Any tips from others if they are having the same issue?
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