OK! So, i work at a major retail store and i happen to work in the Bakery! Lately I have noticed that the french bread is somewhat flat in the middle of the loaf! Also, the Italian is not as round as usual and looks like it is also a little on the flatter side. I have been doing this for a couple of years so I am a little confused as to why this is happening know!
I have sprayed the bread less, let it rise more and less, sprayed it more.....etc.... Researching but not finding any answers! Please help!