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Post by antheat on Oct 9, 2007 11:10:26 GMT -5
Would the bread-sperts share some tips on shaping loaves?
Thanks!
Anthea
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Post by damnoldhippie on Oct 9, 2007 15:26:23 GMT -5
Quoting from the original edition Laurel's Kitchen Bread Book, pg 52-53, about shaping a "regular loaf":
"There are many ways to shape a loaf. The idea is to provide an orderly structure so that it can rise to its highest. A well-shaped loaf is even-textured, unlikely to crumble when sliced, or to fall apart when the slice is spread.
The rounded dough is ready to shape when it has softened, or relaxed. Shape it in easy stages, gently, because while shaping invigorates the dough and improves its texture and structure, you want to avoid rough handling that might tear the gluten. Use either your hands or a rolling pin, whichever works better for you.
1. Dust your board lightly with flour if the dough seems sticky at all, and turn the relaxed round of dough upside down on it. Press into a circle about an inch thick.
2. Fold the dough down not quite in half, so the bottom edge smiles at you. Press the dough from one side to the other, letting the gas pop when it comes out the edge.
3. Fold this piece in from the sides, overlapping the ends slightly, so that the dough is two-thirds the length of your loaf pan. Use the side of your hand or a rolling pin to press out the gas bubbles, rolling or pressing until the dough is about the length of the loaf pan.
4. Pull the dough toward you as if you were going to curl it up like a jelly roll. Since the piece is not very long, it may not actually roll up, but just about fold in half: either way is fine, as long as it's rolled snugly so that it doesn't trap air pockets.
5. Press the seam to seal it, and press the ends down to seal them.
6. Place the loaf in the center of the greased pan with the seam on the bottom, in the middle. Press the dough with the palm of your hand or the back of your fingers, so that it covers the bottom of the pan.
Mastering shaping takes a little practice; don't expect perfection the first time through. If you have to, you can go back to the rounding step, but unless your loaf looks totally ludicrous, it is better not to reshape because of the likelihood of tearing the gluten with too much handling. (Anyhow, some of the weirdest-looking breads taste the best because they're so crusty.)" --------------- Now y'all see why I love this book? It's an incredible resource. There are later treatises on different shaped loaves for French and sourdough artisan-type breads, too.
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Post by antheat on Oct 9, 2007 17:38:50 GMT -5
My copy is in the mail ![:)](//storage.proboards.com/forum/images/smiley/smiley.png) I'll include what the Jewish book said - I followed those directions, once I'd slowed down to go through it step by step *g* and that's how I got the loaves I got!
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Post by berlyn on Oct 9, 2007 18:53:13 GMT -5
Anthea, Are you using the "roll and fold" method?? I really suck at it, but hubby does it like a pro. He's going to be giving me more lessons with that technique. I just don't get all the air out. I saw on one forum where the guy makes a whole wheat raisin bread and adds the raisins into the mixer and shapes. I'm going to try that and see what happens.
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Post by antheat on Oct 10, 2007 13:40:57 GMT -5
errr, maybe? lol I shaped it into sort of a rectangle after rising, then I folded it over from right to left, 2/3rds of the way, then from left to right, so I had a sort of rectangle. Then I turned it 1/4 and folded from top to middle, to create a seam, then poked the middle seam with my knuckles/heel of my hand until it was well sealed, then brought the bottom up to the middle and did the same thing, so I had a seam. Then I brought the top folded over until level with the bottom and I kind of rolled it gently until it was long enough to fit in the loaf pans. Then I made sure the seam was in the middle when I put it in the loaf pans (well greased). I guess it worked - I was just wondering if I was doing it right ![:)](//storage.proboards.com/forum/images/smiley/smiley.png)
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Post by antheat on Oct 12, 2007 9:18:36 GMT -5
the instructions I followed from "Secrets of a Jewish Baker, page 27" are:
"Shaping a Loaf"
Shaping a loaf is a critical step in producing a professional-looking loaf with the proper texture. Most instructions merely tell you to roll into a tube shape or roll up like a jelly roll. This type of instruction is insufficient for achieving a perfect loaf. The dough must be molded tightly and have the appropriate shape to bake correctly. A little extra time spent in shaping the loaves will result in better breads everytime. We begin with four basic shapes, the pan loaf, the Vienna loaf, French or Italian loaves, and the round loaf. Other shapes will be discussed as needed.
Pan Loaf A pan loaf is baked in a rectangular bread pan of the type discussed on page 4. With your hands or a rolling pin, press a piece of dough into a rectangular shape and fold it into thirds, right over left, two-thirds of the way, then left over right. Flatten out with your hands.
Without turning the dough, fold the top down to the center. With your knuckles or the heel of your palm, press a seam down into the center of the dough. Turn the bottom half up to the center and seal the edge with your knuckles or the hell of your palm. Now roll and fold the top half over the bottom and seal the seam again.
Squeeze and roll back and forth to elongate. If necessary, lengthen the loaf further with a back and forth motion, working from the center of the load to the ends. Roll the seam around so that it is centered on the bottom. The loaf should be tight and extend the length of the baking pan. Keep the seam down when you place the bread in the pan so that it cannot crack open while baking.
The pan loaf may also be baked as a free-form loaf, either on an oven stone or tile hearth or on a baking sheet. In my bakery, we used this shape for the sandwich rye or pumpernickel bread.
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Post by antheat on Oct 25, 2007 16:08:01 GMT -5
Made my second batch of bread and the loaves are way better shaped *g* actually look like proper sandwich bread!
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