BT Bob
Prominent Member
I have another batch of dough proving as I type.
Undecided whether to use the tin again or go back to a bloomer (freehand) loaf.
Looking for some advice please - the bloomers I've made so far have been lovely, but seem to spread out on the second-prove (see photos in post #222 above), rather than rising up, so the slices tend to be wide but not very tall (as you can see in post #224).
Any tips on getting a bloomer to rise more, rather than spread out to the sides?
(Or am I over-thinking it?)
TIA.
Undecided whether to use the tin again or go back to a bloomer (freehand) loaf.
Looking for some advice please - the bloomers I've made so far have been lovely, but seem to spread out on the second-prove (see photos in post #222 above), rather than rising up, so the slices tend to be wide but not very tall (as you can see in post #224).
Any tips on getting a bloomer to rise more, rather than spread out to the sides?
(Or am I over-thinking it?)
TIA.