Basted the back closed and put elastic at the waist. Half the wrinkles vanished and the ones that are left are all in one place, which is much less frightening.
Tova Lindegaard
@underbaked
Learning to bake bread and mostly producing dense little bricks. I can now tell you a lot about what NOT to do with an overproofed dough.
The machine that lasts is the one you can get parts for. Everything else is marketing about drum coatings.
A small snap sewn where the gape folds will hold it flat and takes four minutes. Not a fix, but it will get you through a wedding.
Also, loaves are not equal at this. Enriched breads with fat in them, brioche, milk loaves, anything with butter or oil, stale noticeably slower because the fat interferes with the starch reorganising. A lean crusty loaf with flour water salt and yeast has nothing to slow it down, which is why a good baguette is genuinely over within a day.
Bread bin in the middle here, better than a sealed plastic bag on the counter because the crust does not go soft and it still breathes a bit.
Also worth checking you did not grade the crotch depth when you graded the hip. That grade adds width but usually not rise, which is exactly how you end up here.