New here with a question about bumpy bread!
I've been making all our own bread at home for quite a while, but my bread usually comes out of the oven with a bumpy type look to the top crust. It tastes wonderful, but I want it to look wonderful too! Is it a loaf shaping problem? I grind my own flour and still add a little gluten. It rises fine but just looks bumpy. I usually do 6 or 7 pounds of dough for 4 loaves, which I put into the 8.5-inch pans. Am I using the wrong size?
Any insights anyone can give me would be great! I'm glad I found this website. I can't wait to look around some more!