I think that we should not put so much yeast that the revenue of the joint booklet, 5 g per 750 g are sufficient. Otherwise the bread feels too yeast is sickening.
I do not make bread more than 750 g because I see that the bread 750g takes the whole place so I wonder where would the additional 500 g! In any case it is very good for French bread.
I made brioche 1250g, was much tighter as crumb, but for a bread that must be adapted.
Bread is always higher on one side than the other and it is very wide and high. The solution is to bake it if we want finer. There is a "dough" program.
I do not regret my purchase.
