For a decorative surface slash the loaf with a sharp knife or blade.
If I want a nice round loaf I often do the second proving by placing a greased bowl over the dough, this keeps it warmer, stops the surface from drying out and helps it hold the shape.
These rolls have been cut with scissors.
Basic Bread Dough
2 cups flour
2 cups wholemeal flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon dried yeast
Optional - ½ cup powdered milk
1 tablespoon oil
2 cups warm water
Combine flour, sugar, salt, yeast and powdered milk if using in a large bowl.
Pour in oil and most of the water and mix thoroughly. The dough should be moist and soft but not sticky. If necessary add the remaining liquid / extra water until a soft dough is formed.
Turn the dough out onto a lightly floured board or bench top and knead until dough is smooth and elastic. (approximately a minute or so - I counted 80 kneads) Return dough to a clean and lightly oiled bowl.
Cover with plastic film or enclose in a large plastic bag and leave to prove until dough has doubled in size.
Turn dough out onto board or bench and “knock back” to original size. Knead again (40 kneads), and then use to make a loaf of bread, rolls or as pizza bases.
Shape loaf or rolls and allow the dough to prove again.
If making a loaf or rolls; glaze with bread glaze and sprinkle with sesame or poppy seeds.
Bake the bread in a hot oven (200 0) until bread is golden and sounds hollow when tapped.
1 tablepoon water
Lightly whisk egg and water together in small bowl.