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Bread-Bakers v109.n046.2 |
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My favorite daily bread loaves come out of the oven with beautiful color and a taut, smooth top. An hour or so later they're all wrinkled on top rather than staying nice and smooth. Any ideas what I'm doing wrong? If it matters, they're 1/4 whole wheat and otherwise a very standard recipe, baked at 350 convection for 35 minutes in a ceramic pan. Bob R. K. Johnson