I wonder if someone can help out with some advice, I make a standard loaf (in a tin) on a fairly regular basis and have come across an annoyance which I am hoping someone can shed some light on why it is happening.
Once the dough has risen and been knocked back I shape the dough by rolling it up in as tight a roll as possible, then tuck the ends in and place in the tin for the final rising. After an hour or so the bread has risen beautifully, and also comes out the oven looking very good. The annoyance is that there is a crescent/swirl shaped gap in the running throughout the loaf (if that makes sense!), no doubt caused by my method of rolling the dough up to shape the loaf.
Am I doing something wrong? It is very frustrating!
Any advice is appreciated!