trouble pinching seams when forming a round loaf
I have just started baking some breads at home. I have been really successful making "Levy's Real Jewish Rye Bread" from the Bread Bible and have been quite successful at it. It tastes just like the rye bread I grew up with in Germany. Here is my only problem. After giving the dough one business letter turn and letting it rise I am supposed to form a round loaf. This is where I struggle. I can't get rid of those seams from the business letter folding. If I try to pull the dough together into a ball, the seams at the bottom of the loaf won't hold together and spring back. Some of the seams extend up the sides. Help!!! What am I doing wrong?