Bread Making

[Northern Lass]

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?

[SRD]

I'm not a breadmaker, but bumpy on top suggests insufficient kneading.

[Rob]

My initial thought too SRD.Bumpy bread insufficient kneading !!

[Northern Lass]

I'm not a breadmaker, but bumpy on top suggests insufficient kneading.

It was more dimply.............I think I may have overproved.

[gardener]

You should have posted a pic. Did it look like this?
https://theidiotbaker.wordpress.com/201 ... ofed-loaf/

Did you use strong (bread) flour?

I don't think that shaping is crucial for a tin-loaf because the sides have support anyway. And even for the fancier stuff it is probably not that vital either.

Find some youtube of Paul Hollwood or Dan Lepard. They know what they are doing. The French do things differently of course...

[Northern Lass]

hmmm could have looked like that if I had left it to prove longer.............was heading that way

yes I used strong flour

[Rob]

My personal preference when making " strong" bread is Doves Farm White Flour'

[gardener]

I am starting a sourdough experiment today I have tried to make the starter before and it totally failed. Then I had a second go and i was getting some nice bread but had to take a long break and read that the starter could be frozen Ok - mine died So this has to be third time lucky eh?