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!