Am new here and it looks a fabulous site.
I seem to have a problem with all my bread. Seems the yeast is working well and I get no problem with doubling but a free-standing loaf will spread out rather than rise up and one in a tin will fall over the sides rather than become domed.
I have several standard mixes and I use a kenwood chef with a dough hook but am unsure how long I should be mixing for. Can anyone help please.