I tried baking bread again over the weekend. I've got the rising bit down pat now - when I stick the goo in the pan, it about half fills it. I put it in the oven when the goo has just started to puff out of the top, and as you can see from this photo, it continues to rise further once in the oven.I've now had two batches though that have turned out with an enormous hole in the middle. It's like a magic sausage bread, where the hole is big enough to fit a frankfurter that has somehow evaporated.
More practice required clearly.
The good thing about it is that when I make breakfast, you have a ready made hole for pouring in baked beans.
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