Hi all,

What a great site, i am an amateur, and have just started baking bread, it is rising well and turns out the right shape, but in comparison to "bought bakery breads" they are so literally heavy to hold - is that normal? Is it possible to bake a bakery loaf at home without all the additives they use? I used to use 3 T yeast for my bread, now am only using 2 t per one of the recipies on here and leaving it to rise twice, for an hour (ish) each time, kneading well etc. 

Also, the round loaves they make at the bakery, how do you shape them to rise upwards and not outwards? Is there a "support" for them while rising?

Thanks heaps,

Amatuer mum from New Zealand