struggling to slice bread without snagging
hi all
thought i asked about this a while ago but i am still struggling....
i use a Paul Hollywood recipe for a lovely tin loaf....
using a great French bread flour...
i mix the flour butter water salt and yeast and create a lovely dough...
shiny smooth firm...
it doubles well
iturn it out and knead for a few minutes and put into a buttered tin...
leave it for another hour and it increases well...
i make a couple of slashes with bread razer
put in oven with a steaming water tray .. bake on 200 for 40 minutes
turn out on rack to cool... looks beautiful
i put butter on top when cooling to soften the crust...
when cool i can cut but not too thinly … has to be thick otherwise it crumbles … see pics
ny advice to stop it from crumbling please...
thanks
george