Bread-Bakers v101.n026.11

Why do my loaves rise higher on one side of the pan and, generally, crack
down this uneven side? They look ok when I put them to bake, but then will
show the above characteristic when baking. I always do a couple of cuts to
the tops, but this doesn't seem to make a difference. Any advice appreciated.

Joe
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Joe W. Elrod
E-mail: jwarren@blueriver.net

The leaves of memory seemed to make
      A mournful rustling in the dark.
           "The Fire of Drift-wood"