My shaped loaves always spread out, not up. How do I make big, tall, fat loaves?
Done that. Not as pretty for braided loaf.
you can get a lot more help. How about telling us about the bread: what's in it, how did you handle it, how was it baked?
It may be that flournwater had his tongue planted firmly in cheek, but that's about as much response as is possible for the information provided.
I am baking Challah. It has three pkg. yeast to 4 c. flour. Three eggs, 1/2 c. oil, 1 1/2 c. water, sugar, salt. Oh, 3/4 c. water to dissolve yeast. I braid three strands, let rise, brush LIGHYLY with egg wash, and sprinkle w/ poppy seeds.
Does anyone know of an instrument that sprays egg wash. I have tried spray bottles but they clog up quick.
This happened to me when I would make certain high-water percentage loaves (i.e., pugliese, ciabatta). After experimenting, I found that scoring pugliese with a knife depressed the dough too much so I switched to kitchen shears instead. Also, I found that putting the dough in the oven quickly (and gently) gave the bread less time to flatten out.
For ciabatta, Cooks Illustrated has a really good recipe. They actually spray the dough with water a few times during the first 5 minutes in the oven. This prevents the crust from forming which can hinder the rise.
When I was even a more rank beginner than now I would often have this problem. It can be many things, but make sure your shaping is creating good surface tension by streching the skin fairly tight. If every thing else is OK, this will help the free form loaf rise up instead of just out. Mark at Back Home Bakery and others have some great shaping videos linked on this site.
Also seach on youtube for bread shaping or something like that.
i have the same problem using the bba recipe for challah,the braids just molded together,i am also looking for a answer,could it be the dough is too wet?it didnt seem so when i braided it