ow> From: BILL.FLAVIN
ow> Date: 20 Dec 95 11:21:49 EDT
ow> Subject: Burned bread???
ow> Hi all,
ow> I need some help. I've had and used the small Wel-Bilt machine
ow> for about a year. Over that time, I've had very few failures.
ow> Generally, I make the basic egg bread with additions such as
ow> garlic, onion, oregano, chiles, cheese, etc. Occasionally, I'll
ow> try something exotic. The problem is that of late, almost all the
ow> loaves have come out extremely well done, almost burned.
ow> The inside of the bread is ok -- a bit too dry -- but the crust
ow> is way too dark, even on the light setting. And they don't seem
ow> to be rising quite as much. Any ideas will be appreciated.
You haven't given us much with which to work but...
It almost sounds like your dough may be too dry causing your bread not
to rise enough. With the Wel-Bilt and DAK machines I've noticed that, if
the pan isn't fulled, all the heat gets applied to the part of the pan
holding the bread. That gets too hot and the crust gets too dark.