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"wrinkled" loaf top

R K Johnson <rkj910@gmail.com>
Fri, 18 Dec 2009 23:02:21 -0500
v109.n046.2
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