I am getting into this and enjoying it ............but not quite doing some of it correctly
could you all post your bread recipes pls for a wholemeal ....and maybe with nuts/seeds added
and a basic white tin one
Looking for tin recipes pls
and how should I put the dough into the tin loaf when it has had its 2nd rise /prove
and has been re kneaded for 5 mins..
ie how do I shape it to put in tin
getting diff ways given
ie--flatten out to width of tin then roll up swiss roll style seam on bottome
- fold one end to middle then other on top smooth then in tin
-fold one end to middle other end to middle then fold in two
so confusing
also why when I proved loaf did it go bumpy on top did I over prove?