Hi Y'all. I am having a problem as of late.
Every loaf of bread now has large, gaping holes in the entire top half or
more. If there isn't a hole then the bread is very thin and weak in the
middle of each slice, until you get within 1/3 of the bottom. If someone
were asking me I would say their yeast is too active but the loaves come out
the right height every time and this has never happened before with the same
flour and yeast brands.
I have a Hitachi machine and I use bread flour. I use Red Star Active Dry.
This happens with most recipes. I've tried adding extra gluten, I've tried
sifting the presifted flour, I've tried adding some whole wheat flour . . .
nothing works.
I'm in Colorado at about a 5500 elevation.
Any ideas?
Thanks, Glenn.