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The instruction booklet says that you can adjust this, as it's a result of the moisture content of the flour used, but you have to check the dough frequently during the mixing process. My problem is that I buy flour in one kilo bags... Not even enough for two loaves. No way for me to really know how to compensate for the moisture.
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I weigh my flour, so moisture content should not be a problem. I shape my loaves on a silicone mat, so no extra flour is added at that step. Odd, since the problem only shows up in bread baked by the machine. Perhaps it's because the bread is in the machine while the element heats up, as opposed to being put into a pre-heated oven. Actually, it's my kids problem, since they're the ones who complain. Strangely they have no complaints when I make ciabatta. Kids are weird!
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That was how I treated the machine I had 20 years ago. But that machine gave absolutely no crust at all! I used it just to make dough. It DID make a wonderful pizza dough, and I wish I could find that recipe again! It was the best pizza dough I ever had... I seem to remember that it had instant mashed potato powder in the mix...
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I loves me some potato bread! And sourdough! I once had three different sourdough seed sours (including one with grapes in it) going at the same time. It's probably just as well I treat it as a dough machine. I find the loaf shaping therapeutic, and I need a lot of therapy
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