My Mother gave me an older bread machine about a month ago and so far it’s gotten pretty good use. It has made killer cinnamon bun dough, good oat bread, good baguette dough and a mediocre loaf of white bread. The only problem is when I bake loaves in it the tops of them are always rough and jagged. I don’t mind how it looks, but it causes the top to fall apart when I slice it. I remember my Grandmother’s loaves from her bread machine where always perfectly smooth on top and they sliced perfectly.
I looked in the book that came with it and the problem is not addressed. I’ve also done some Google searches, as well as searches though the boards here, but I must be using the wrong keywords.
I live at about 5,400 feet, maybe that has something to do with it. I increase liquids and decrease sugar, like I've always done for high altitude baking. At any rate, links that I’ve been missing or tips from personal experience would be greatly appreciated. :)