The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Problem:Degasing bread during transfer

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Spattznatt's picture
Spattznatt

Problem:Degasing bread during transfer

Greetings,


 


I was wondering if anyone had recommendations/suggestions on the best way to move bread after the final rise. I find that my dough always degases some during the transfer to the peel. What is the best way to avoid this from happening?I am slowly seeing improvements in my bread since finding The Fresh Loaf and I want to thank everyone for their input.


 


S

wally's picture
wally

With high hydration doughs, some degassing is inevitable, but if the dough is properly proofed (and the oven has good steam), it will recover (and then some).


But without specifics as to what type of dough and shape you're baking, it's difficult to propose a solution.


Larry

occidental's picture
occidental

If you had some specifics on what you were transferring from (a linen couche? a banneton?) we could probably offer some techniques.  Another approach I have found helpful is to search youtube for the particular shape I am trying to make and see what I find.  Usually I have good luck finding several short videos that illustrate good techniques.

Chuck's picture
Chuck

I shape my loaves on a piece of parchment paper which is laying on my work surface, and have the loaves proof right on the parchment paper. Then I just slip my peel between my work surface and the parchment paper, which allows me to pick up the loaves (and parchment paper too:-) with hardly any disturbance at all.


Then the parchment paper goes right in the oven on my baking stone. If absorbing the last bit of moisture from the bottom crust is critical, I open the oven after the loaf has "set" (10-15 minutes?) and remove the parchment paper. Mostly though I just lazily leave the parchment paper in place for the entire bake.


(If the oven is very very hot -well above the rated temperature of the parchment paper- before going in the oven I "trim" the parchment paper with scissors to only about an inch larger than the shape of the loaf. Sometimes if the oven is hot enough, the parchment paper will turn brown and get crinkly, but it doesn't come anywhere close to either catching on fire or adsorbing any chemicals into the loaf.)