The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flat rise and transfer to oven

ralphc66's picture

flat rise and transfer to oven

I've just made bread #3 (taste's great, good crust). But (1) all 3 breads have risen sideways more than I'd like and (2) how do you move the shaped bread onto the oven-heated cookie sheet (or oven-heated baking stone if I get one).

thanks, anticipating answers.

LindyD's picture

Parchment is a great friend to the baker.  Once your dough has gone through the bulk fermentation and has been shaped, you can do the final proof on a sheet of parchment.  When the bread is ready to be baked, just slide the parchment and loaf to your peel, then into the oven.

You didn't say how you are shaping the bread.  If it needs support to keep from spreading, you can use the parchment as a couche, using rolled up towels to support the dough on each side.  Cover the dough with a floured linen towel, or a lightly oiled sheet of film to keep it from drying out.

You could always spray a bit of oil on the parchment if you're concerned it may stick to the dough - but keep in mind that parchment releases with heat.

Sounds like you're doing a great job!

chromite's picture

I need parchment I guess. So I have been making simple French bread and have the same problem. Can you use a tea towel instead of linen? My doughs are so slack, they begin as a thick, stringy or gooey batter really. I find though that it doesn't score very well either.

I really need to begin a baking journal. I have made seven loaves of bread since this past Saturday and I am developing so many questions. Ok, really I'm obsessing because I enjoy it and it's something I want to get right.

Any ideas on scoring? Do I need to stretch the dough more during the bulk ferment? I already autolyse.

Kitchen Barbarian's picture
Kitchen Barbarian

Try the Super Parchment, or google "reusable parchment" for the same thing from a different manufacturer.  About $10 on Amazon, but I paid $7 for mine from a local kitchenware shop.  The "reusable parchment" is slightly larger than the Super Parchment.

Thin flexible oven safe to 500F (I've had parchment paper char at 400F).  Reusable.  Mine's 6 months old and shows no sign of any degradation.  I tend to slip mine out after a few minutes and finish baking directly on the stone, but you don't have to.  I just like to believe that'll help it last longer, LOL!

I do my proofing directly on the Super Parchment - I can use rolled up towels under folds in the Super Parchment to help baguettes keep their shape.  No more worries about transfer boards and flipping onto the hot stone or dealing with the paddle and corn meal that absolutely REFUSES to act like little ball bearings, LOL!

Roll for storage, do not fold.  Cut to size.  I'm planning on getting more for every cake pan and cookie sheet I own, as well as the stone.