just not enough dough to fill the pan properly is all.
Happy baking
Ps to figure out how much. This bread should proof 90% before it hits the heat. Take your an and find out how much water it will hold to the top of the rim bu weight. The divide the water weight amount by 1.9 to figure how much your dough should weigh to fill the pan. When it proofs to 1/2"=1", no more, above the rim in the center of the loaf then it his the heat. 450 F with steam for 12 minutes and then down to 425 F to bake to 205 F in the middle without steam. if not enriched wth butter and sugar
just not enough dough to fill the pan properly is all.
Happy baking
Ps to figure out how much. This bread should proof 90% before it hits the heat. Take your an and find out how much water it will hold to the top of the rim bu weight. The divide the water weight amount by 1.9 to figure how much your dough should weigh to fill the pan. When it proofs to 1/2"=1", no more, above the rim in the center of the loaf then it his the heat. 450 F with steam for 12 minutes and then down to 425 F to bake to 205 F in the middle without steam. if not enriched wth butter and sugar
I concur about the amount in the pan. The loaf looks quite delicious. I wouldn't change a thing!
"A little flat maybe"
Possibly. For my white sandwich bread, I'll do a couple of punch downs before shaping, which seems to make the bread fluffier.
Your bread is beautiful!
Thanks everyone! My pans were slightly bigger than what the recipe called for, so that must be it. So happy I discovered this forum!