September 20, 2006 - 6:59pm
Shaping
I make great tasting loaves with good crumb (thanks to many at this forum), but still my shaping leaves much to be desired. I'm having trouble with the seam on the bottom of the loaf and at the ends. I get great surface tension, but how do you smooth away the seams. I've tried pinching, rolling like a clay snake but there is always a definite seam looking like I could unroll the loaf, even when baked. Does that make sense? It looks great from the top and no one ever looks at the bottom, but it bugs me. Any advice? Thanks