KOK
Greetings

From the very beginning, when kneading the dough, the viewing window sweats a lot, so that nothing is visible, then when the baking process begins, the fogging disappears, but despite the fact that the dough fits perfectly, at the very last moment when baking, the top of the bread sits strongly, although the bread baked well.
The recipe is not violated, all the ingredients are laid in the norm.
Tell me, maybe someone had a similar problem, how they got rid of it.

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