Problems with a hang over!
I have recently made what I think is my best tasting bread to date, but I have a slight problem with a 'hang over'. I was hoping to insert an image of the finished loaf to show you, but I can't find a way at the moment.
However, if you go to my blog at http://handymanchef.wordpress.com  and scroll to the bottom of my blog, you will see exactly what I am talking about.
In the meantime, let me try and explain. I placed the dough into the bread tin, covered and left it to prove, which it did really well, in fact, the dough grew so much that it 'spilled over' the sides of the tin. Consequently, when I baked the bread, I ended up with two great big 'hang overs' or overhands on the sides of the loaf.
My question is, can anybody tell me why this happens and how to rectify it. Of course it doesn't change the flavour of the bread but it changes the look of the bread.
Any help or advice to a novice baker would be much appreciated. Many thanks.