Hi. I moved about a year ago, and I felt like I went from an expert home baker, to an awful baker.\n\nHere's what changed:\n- San Francisco (dry, cold, 0 elevation) to the suburbs of Boston (usually humid, extreme temperatures, ~300 feet elevation)\n- GE Profile electric oven to a GE Monogram built-in electric oven\n\nOther than that, not much. And to me, I would think those changes don't matter, but I list them in case someone thinks otherwise.\n\nAttached is a recent problematic example of a baking failure. I used the goldtouch williams-sonoma pan, and out came pretty good bread (it's Hokkaido milk bread if that matters).\n\nI used the aluminized steel pan, shown here:\n[URL]https://www.amazon.com/gp/product/B004DDNDUY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1[/URL]\n\n(Both were the same dough, made the same way, in an oven on Bake (not w/ convection on), and cooked at the same time for the same length of time. I also used a thermometer on each and ensured both had an internal temp of >190F.)\n\nWith a cover. It was a failure. See the "Z" shaped bread. What went wrong?\n\n(On a side note, I like the idea of the longer pan w/ a cover, because then there isn't a top-crust. However, the bread came out Z-shaped, which is pretty problematic for obvious reasons.)\n\nHelp.\n\nThank you!