Basic help required
Very new to baking so please be gentle. Every time I bake a loaf It rips or tears above the loaf tin once placed in the over. I have marked in the picture what I mean. Can somebody please explain where I'm going wrong. I'm using 20% wholemeal flour and 80% strong white bread flour.. 500 grams total, 7 grams dry yeast, teaspoon sugar, dash of olive oil and 325 ml water. I put in the oven 200 degrees centigrade. I haven't tried whacking the oven up full blast and then turning it down when I put the bread in so could heat be a problem ? I've also seen about placing a tray of water at the bottom of the oven in order to create steam, but I'm afraid to try this after reading the dangers of damaging the oven. Any help would be most appreciated.
Thanks in advance.