Hi Tammy, Thanks a bunch for sharing such wonderful information. I own a Zo and make bread about twice a week (for just two of us- me and my husband). I have three questions and I experience these problems with all bread recipes including your wonderful wheat bread recipe-
1. The breads turn out great but they are as soft as a cake. I am unable to cut it thin because I am worried it will tear. But they still manage to hold together but I want a bread that is slightly elastic not sponge-like.
2. My breads mold on the 4th day. So I dont know what people do under such circumstances but I usually powder it and store as breads crumbs. I am looking for a solution to make my bread not mold.
3. How can I get storebought bread texture in my crust? Chewy. As as mentioned in first point, my bread and the crust are all too soft. So I stopped buttering the top of my loaf after I take it out of the bread pan after the cycle ends, because then the crust becomes cloth-like/limp.
Please advise.