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Hi All--

I don't want to sound like a cynic or doubting Thomas here, but I'm trying
to understand how taller sides on our bread pans will make a difference in
our bread. If the flours are too heavy to begin with, what do taller sides
do that makes a difference? I understand that the dough can rise higher, but
again, if the flour is heavy, what keeps the dough from falling, no matter
what?

This is an honest question. I have a terrific bread recipe, but if I let it
rise above the top of the pan (regular sized bread pan), it falls when I
take it out of the oven. I tried adding heavy foil up another inch to
provide another inch of rising room, but the bread still fell. I also notice
that my bread does not rise any further when I put it in the oven like
gluten bread does (yes, my yeast is good).

Anyway, if someone would share the secret of taller bread pans, I would
truly appreciate the explanation.  Cheers ~~Ayn in Alabama

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