The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How do you divide dough before putting into loaf pans?

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Linda_Atkins's picture
Linda_Atkins

How do you divide dough before putting into loaf pans?

Hi,


After my first rise, I have been punching the dough down or kneading a bit and then dividing it as best I can into two pieces before doing the final shaping and then placing in two loaf pans.  Normally one loaf is noticeably bigger than the other.  I know I need to get a scale, and will, but once I have that scale, if I need to remove small pieces of dough from one pile and add them to the other to get the two to be equal, then is there a trick to integrating the small bits of dough into the larger piece of dough?  Thanks in advance for advice!

SylviaH's picture
SylviaH

I just place it in on a spot on the dough that it will roll into it nicely when I pre-shape the dough.  I then give the piece a pre-shape, rest and final shaping place it in your pan, brothform or whatever finale proofing spot you prefer.  When dividing your dough use your handy dough scraper to slice or cut the dough.


Sylvia

Linda_Atkins's picture
Linda_Atkins

Thank you both!