Bread-Bakers v110.n001.6

The Problem (answer below?):

>From: R K Johnson <rkj910@gmail.com>
>Subject: "wrinkled" loaf top
>Date: Fri, 18 Dec 2009 23:02:21 -0500
>
>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.

The solution?:

Try vital wheat gluten?  It is available at pretty much any good 
grocery store, by the flours or natural foods.