Bread question: Shaping loaves

Buxwheat · February 2009

As I type this, I have a loaf baking in the egg. Although I have been baking loaves that have good crumb and crust as well as tasting good, I haven't been able to shape my loaves and have them come out looking good. Most of mine are splitting along folds in the dough from my final kneading. I have put cuts in them w/ a knife and they open up too much along the slices. I would prefer my loaf to be round (boule), but I would settle for any shape. Not crazy about baguette since I want the loaf to be big enough for sandwich slices, rather than hoagie style. What do the bread experts do after the second dough rising before baking? Rolled out and wrapped up, or just shaped by hand and "cloaked" as described in "Artisan Bread..."? Loaf pan better than directly on stone? Is there a recommended bread pan (clay) or something else that works well? I'm satisfied w/ my dough, just need tips in the finally prep before baking. Thanks.

fishlessman · February 2009

ive done boules a few times. i stretched the dough down and around and put the folds underneath, no slices, no cracking. the ones i used were a paine de careme recipe and i had a stone sitting over a paella pan to quickly add water for steam at the beginning of the cook. last time was for bread bowls for bisque

Fidel · February 2009

I bench roll mine before the second rise - just kind of roll it in between your hands on a slightly tacky surface and sharp it that way. This tightens up the outer surface and smooths away any wrinkles.

Once it is in your preferred shape, place it on parchment paper, let it rise from there, then bake.

Here are some shots of pumpernickel I did a month or so back:

Formed and Rising:

On the egg:

Baking:

You can see that I started it oblong, but the rise allowed it to spread as much to the sides as it did upward. The final loaf was oval, but nearly round.

Buxwheat · February 2009

Here is a pic from today's loaf to give you an idea of what's going on:

Thanks for the responses so far. I won't give up.

fishlessman · February 2009

old dave told me to buy bernard claytons book on bread. it really goes into detail but exlpains things in simple terms. look on amazon, there are always used copies for cheap. im not a baker and every attempt using that book has come out good
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=157863&catid=1
bread bowls

Broc · February 2009

Methinks you're using too much bench flour.

When folding your bread, while shaping and tightening the surface, make sure you don't have too much flour on the surface of the dough... or it will serve as a "barrier" and you dough will not stick together after the tri-fold, the roll or whatever technique you're using.

Literally, brush/wipe off excess dough, when you are folding dough-to-dough.

Then, pinch the bottom of the dough... gathering and pinching [remember -- no flour!] to tighten the surface. The dough should be just s bit sticky, yet. If not, it will be under hydrated.

Now -- a "new" technique.

Preheat within the Egg a dutch oven to 450F. Let is sit in there for some time to get hot. The DO dits of "feet over a pizza stone which sits on feet over a place setter-feet-down.

Plop the dough [pinched side down] right into the DO. Within 30 secs, score the top with a large X, and close the dome.

I also use the lid on the DO [heresy!] to keep the evaporating H2O right next to the dough... makes a wonderful crust.

~ Best Wishes!

~ Broc

Buxwheat · February 2009

I'll try those tips on my next loaf. Thanks.

Buxwheat · February 2009

Nice looking loaf. I'll try that next time instead of just punching down the dough.

egret · February 2009

I don't use any extra flour when trying to shape the loaves unless it's so sticky I can't do anything with it. Also, if you spray the bowl for the first proofing, use a minimum amount. A heavier dough like pumpernickel is pretty easy to get a nice looking loaf. Since yours blows out where you slice the loaf before baking this indicates air (actually CO2) pockets. I try to knead out as much air as possible while forming. I've had many a loaf fail the 'pretty' test, almost always due to these pockets......

Buxwheat · February 2009

Loaf came out ugly but good. Slight burn on the bottom when I ran upstairs to get a shower, but not bad. Excellent crust, actually bark, just how I like it.

Bread question: Shaping loaves

Comments

Categories