Problem: Top of loaf slices breaks on handling
I have a barley (5 oz) - wheat (16 oz) recipe that works reliably in my Zojirushi Virtuoso. It has a failing: the top inch of the loaf has bigger pores
When handled or toasted, the top of the slice tends to break off...the larger pores make something of a perforation tear line.
What should I be doing differently? The Rx uses lecithin, sorghum, buttermilk, olive oil and salt and is made with the default cycle of the ZV.