Submitted by LindyD on May 14, 2009 - 6:36pm

Shaping bagels - and bagel boards

Last Saturday night I decided to try baking bagels.  I had just received my order of KAF Sir Lancelot flour, so I turned to Hamelman's "Bread" and used his straight dough bagel recipe (which I later discovered is the same recipe used by our good friend, baker Norm).  Happily, my Artisan mixer survived, but due to my own lack of planning, at 11:45 p.m. I was staring at three pounds of very stiff dough, ready to be shaped into bagels.  

I cut the dough into four-ounce chunks, rolled each piece into a 10-inch long log, then shaped it by wrapping it around my hand and sealing the ends. By then it was well after midnight, I was half asleep, and did something really stupid: I moved the bagels to parchment covered baking pans.  No oil spray, cornmeal, or semolina flour on the parchment.  Into the refrigerator they went for the night.  Didn't discover the consequences until the next day - but that's a topic for a thread on "stupid bread tricks."

Miraculously I managed to bake 13 wonderful bagels, thanks to the restorative powers of good Sir Lancelot and lots of boiling water laced with malt syrup.  

I've seen comments here about just rolling the dough into a ball, then poking your finger through the center.  Is this as effective as the technique noted above?   

Have any of you used canvas or linen covered bagel boards?  Do these make any major difference in the end product?

The KAF high-gluten flour produced a wonderfully chewy texture.  It was so impressive, I ordered six more bags.

Submitted by northwoodie on March 29, 2009 - 5:19pm

Shaping Danish Pastries

Can anyone direct me to a sight that explains and draws out the different shapes of Danish. I can sure make the dough but the finished product does not look to professional.

Thanks Everyone. I look forward to hearing from some of you.

Northwoodie

Submitted by mcs on December 19, 2008 - 4:23pm

a short baguette video


Fresh Loafians,
I just made a short video on pre shaping and shaping baguettes using the Anis 75% hydration dough.  If you'd like to check out the entry in my blog it's this entry: http://www.thefreshloaf.com/node/9959/more-anis-baguettes

If you'd like to just see the video, here it is.
I never quite got the 'classical technique' of shaping them, so this is the 'only way I can do it' style.
-Mark
http://thebackhomebakery.com

Submitted by mcs on August 29, 2008 - 7:10pm

the latest video from The Back Home


The Fresh Loafers, This is the latest video where I'm working with some higher hydration (68%) doughs. Both of the breads are 'originals', and if you'd like to see the recipes you can probe around here for them or email me at the bakery. Anyway, I hope you like it. I decided to forego music this time and just add commentary. Nothing witty, strictly business. -Mark

 

Submitted by nosabe332 on March 7, 2008 - 1:27am

my daily bread: a semi failure, but a tasty semi failure.

ok, so i tried the my daily bread recipe: http://www.thefreshloaf.com/recipes/mydailybread.
here's my preferment/poolish. no picture after the 18 hr ferment.

poolish 

 

liquidy. bubbly after 18 hours.

Submitted by mcs on February 5, 2008 - 11:10pm

shaping dough video


Hey Loafians,

This is the next video in the long awaited and eagerly anticipated series (OK, maybe not). It's on shaping dough, and I hope you enjoy it.

-Mark

http://youtube.com/watch?v=7MVHDdDtuRc

Submitted by ryan on January 28, 2008 - 6:36pm

Shaping boules

Hi Everyone,

 I'm currently baking a country levain raised bread. Every time I shape it the seam always seems to come apart. Does anyone else have this problem, and potentially a solution?

During my bulk ferment I do lightly oil the dough (is this detremental to shaping). 

I shape it and bench it for 15 minutes before final shaping. I do let it rise in a banneton.

 Thanks for your help and happy baking,

 

Ryan

Submitted by bshuval on January 13, 2008 - 11:03pm

Grainy Whole Wheat and Seeds with Apricts, Prunesm and Raisins -- shaping problems

Hi all,

This weekend I decided to make the "Grainy Wholw Wheat and Seeds with Apricots, Prunes, and Raisins" bread from Amy's Bread. I've been eyeing this recipe for quite some time. 

Submitted by ryan on September 8, 2007 - 9:04am

Shaped loaves not holding their shape!

Hi,

My sourdough isn't turning out as a nice boule shape. It seems to flatten after it's long proof on the bench (it's still quite active, as it rises/ flattens out in the oven) into a flattish shape. Am I not developing enough gluten in the initial mix? Something to do with humidity or temperature of proof? Starter activity? Old flour?

The bread still tastes quite good,with nice crumb structure; but it'd be nice to have a good shape. Any advice would be appreciated. I am using Rose Levy Beranbaum's The Bread Bible, basic soudough boule.

Submitted by zolablue on June 26, 2007 - 12:48pm

Fendu shaping help

I would like some information and help on shaping fendu loaves.  I found only two entries on this site as follows:

    

Floyd’s beautiful fendu loaf:

http://www.thefreshloaf.com/node/487/hamelman-breads