The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need Help! Trouble shaping Loaves

celticpole's picture

Need Help! Trouble shaping Loaves

Hi. I'm new to this forum and need help! I hope you can! I work in a restaurant/bakery. I'm new to this job and wasn't the best trained...anyway...I making white, whole wheat and 8-grain bread, 28 loaves of each at a time. My problem is when it comes to shaping the loaves for the bread pans. Too often, especially with the white bread, my dough tears and when it's proofed it shows and it's not pretty. I seem to shape each loaf, I think, the same way and then one hour later, look at the loaves and some turn out perfectly while others look horrible. Also sometimes, after the dough has been sitting on the table-near the end of the batch, the dough is pimpled and doesn't shape nicely. I tend to use the end of the dough for hamburger buns which are quite easy to shape. SO can you help me with the shaping of my loaves? What are some techniques you all use and if you know any videos on the subject that would be appreciated. THanks so much!

yy's picture

Hi celticpole

It would be helpful if you could post some photos of the loaves so that we can see what you're describing. 

LindyD's picture

There's a tab at the top of the page which will take you to the many videos available here. The link to the Jeffrey Hamelman videos should be very helpful in light of your profession.