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Old 10-13-2014, 01:47 PM   #1
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Location: Camp Hill, Pa.
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Saggy Italian bread

I like the italian bread i make, but seems like it sags, or goes down a little after i let it proof for an hour then bake. I looked on youtube and found a couple video's where a trough or gutter is used to kind of help the loaf keep it's shape. Any one use them or have any thoughts?


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Old 10-13-2014, 03:49 PM   #2
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Take a minute to read this, it may help.

The crunchiest-crackliest-chewiest-lightest-EASIEST bread you’ll ever bake. | Flourish - King Arthur Flour's blog

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Old 10-13-2014, 03:56 PM   #3
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Thanks Bea, I'll read the article, and give it a try, any and all help is appreciated.
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Old 10-14-2014, 06:14 AM   #4
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Yes there are pans that are half rounds. Just Google "Italian bread loaf pan" and you will come up with tons of choices. I've had a baguette double loaf pan for years that I use. You get a rounded bottom and the loaves rise rounded on top.
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Old 10-14-2014, 12:20 PM   #5
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Originally Posted by Aunt Bea View Post
Thanks Bea. I will give this try now. Its seems easy enough.
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