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  1. #79
    Join Date
    May 2014
    Location
    Bay Area California
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    Thread Starter
    Who knows. I don't do conventional loaves any more. Too much work.


    Quote Originally Posted by BNME8EZ View Post
    Ok, what did I do wrong. This is another reason I do more buns than bread. When it went in the pan it was about 1/2” away from each end and about a quarter from the sides, not quite even with the top.
    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

  2. #80
    Join Date
    Aug 2009
    Location
    Beatrice, NE
    Posts
    7,040
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    It seems like most of the time I do a loaf it falls conventional or otherwise. I was reading after this happened today and it said under kneading, over kneading, or rising to long. Also the color is bad but the loaf is done. The buns I make don’t have much color either but at least they don’t fall.

    Quote Originally Posted by BBeerme View Post
    Who knows. I don't do conventional loaves any more. Too much work.

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