The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any video recommendations on shaping cinnamon loaf without holes?

clazar123's picture
clazar123

Any video recommendations on shaping cinnamon loaf without holes?

I have no problem shaping my loaf whether it's for a loafpan, batard, boule or baguette but let me try and put a layer in there and I can't seem to get it.


I am trying to shape a loaf to go into astandard loaf pan. I added raisins to distribute them throughout the loaf but wanted to make it a cinnamon swirl. I stretched the dough out to a nice rectangle and put cinnamon sugar from the top edge (the innermost part of the loaf when I roll it) but stopped short of the bottom edge so I could seal it. As for the side-to-side,I stopped 1 inch short of each side so I could seal it and fold it under.


Now comes the fun. As I roll the top edge toward me, I am trying to do it like a baguette and seal it down and keep a nice stretch on the skin. Of course, like a baguette, the loaf becomes longer.It started out a little larger than the loaf pan but ended up a LOT longer.  Let me just say-it's in the pan and rising but it definitely is not a showpiece.


I am trying to achieve a swirled loaf that will slice and be able to toast without the slice falling apart.I think this loaf will taste great but won't be pretty.


Any videos that would be helpful? I am definitely a "monkey-see-monkey-do" learner.


 

clazar123's picture
clazar123

And they sure smell good but I don't know what they will look like on the inside.

SteveB's picture
SteveB

Not a video but sequential photos:


http://www.breadcetera.com/?p=49


 


SteveB


www.breadcetera.com


 

davidg618's picture
davidg618

...on both rolled buns, and swirled bread.


Coat the dough surface with eggwash before applying the cinnamon/sugar mixture.


Some recipes call for coating the surface with butter. Butter will promote seperation, egg wash won't. It will also act as a seal, especially on the edge surfaces not covered with the cinnamon/sugar mixture.


As far as the rolled log stretching, I start with the dough shaped in a rectangle about an inch short of the pan length for swirl bread, or the desired log length to cut twelve buns. I handle the dough very lightly, and rely on the egg wash to seal the longitudinal seam. I only pat it lightly.


David G.

PaddyL's picture
PaddyL

I make cinnamon swirl raisin bread every 10 days or so, and have found that brushing the dough with water before sprinkling on the cinnamon sugar works just fine - no gaps.  As far as fitting it into the pan goes, if it's too long, I just sort of smoosh it till it does fit, after folding the ends in.

clazar123's picture
clazar123

I'll have to try that next time.


As far as squishing it into the pan,wel...that's exactly what I did. They look great.Exactly the shape I wanted and smell great. I'm dying to see the middle but of course I won't since they are gifts. I will have to trust they will taste great since it is a reliable whole wheat recipe for the bread. I just have never made a cinnamon loaf out of it.