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Here are some helpful solutions for the common causes:
Once loaf is shaped, the second rising period is much shorter than the first (20 to 60 minutes). Make sure loaf doesn't rise too long before baking – it should only double in size. If it rises too much, the dough will collapse on itself during baking and will have a dense, coarse or dry texture.
Because of the drier air at altitudes over 2,500 feet, it is often necessary to use less flour and more liquid. Like all yeast breads, however, the exact amounts will depend on weather conditions, the time of year, etc. Also, wrap yeast breads as soon as they have cooled completely, before the dry air dries them out. Learn more about High-Altitude Baking.
Wrap cooled loaf in plastic wrap, aluminum foil, airtight container or place in plastic bag and store at room temperature. Since no preservatives are used in home baking, baked products tend to dry out quickly and should be consumed in 1 to 2 days. Do not refrigerate. Refrigeration pulls moisture from bread, which speeds up the staling process and causes bread to dry out. Freeze any unused portions in an airtight container up to three months.
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