Here's a "baker's vanity" question! I notice that the pan-baked loaves, like the one shown in this article, have beautifully smooth ends (and sides) I'd like to emulate. I form my loaves by patting the dough into a rectangle and folding into thirds. I pinch the bottom seam to seal it. For the ends, I use the side of my palms to push down the top layer quite firmly so it forms a little tab, like an envelope flap at the end. Then I roll the loaf to the bottom, pull the tab in and pinch it into the loaf. When I do this, the ends are smooth, but, when baked, the bottom and sides of the loaf show grooves where the pinching was done. How do you KA wizards get the super-smooth look I see in the pictures? This is one of those times where "less is more". We just degas the dough and roll it up, only pinching the bottom seam. If you roll a dough up too tight, the seams will start to "pop". Next time you bake, try going a bit looser. Frank @ KAF.

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