- This topic has 2 replies, 3 voices, and was last updated 3 years, 1 month ago by Kim Jamison.
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I just posted about this in the wrong forum, but I too am having an issue with that. If I was looking for a loaf in a food bank, knowing this? That’s the one I’d choose! 😀
Having said that, it’s as much art as science, so my endeavor continues for that perfect loaf!
Barbara,
They are most likely underproofed. It could be coincidence that it is the new formula and more likely that the dough is cooler and/or the air is cooler in your house and you need to adjust for a little more time.
And a little split is a beauty mark! A sign of the heart you out into the bread!
Thank you for your dedication.
Katherine
Since moving to the new Classic formula, all of my loaves are splitting on one side. What is happening and how do I did it?
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