Does a Pullman Loaf Usually "settle" on top?
After many trials, I have finally managed to produce a recipe for a 100% whole grain pullman loaf that is soft, tender and tasty, AND that makes the right amount of dough to fit my 16" pans. Yay me!
Question: is it normal for the top of the loaf to sink a little while it cools? The bread is definitely cooked through and not at all gummy inside. It's not a big deal as it doesn't affect the taste, but when I slice it each slice is slightly concave on top.
Not sure if you can tell what I mean from the photo, but here's a peek.