I'm considering the purchase of a horizontal (traditional) automatic
I had a vertical machine but was dissatisfied firstly with the density
of the loaves - despite numerous at adjusting ingredients - the 2 lb
loaves usually came out between 4" and 8" high. Secondly, the crusts on
the vertical machine were very thick on five of the six sides.
I live the Greater Toronto (Ontario, Canada) area and would appreciate
hearing from anyone that can steer me in the right direction in regard
to the horizontal machines.