The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread shape help

  • Pin It
Jazz56's picture
Jazz56

Bread shape help

Hi;
New to this breadmaking stuff.
Have a bread machine.
When I make my bread I transfer dough into a normal breadpan and bake in the oven.
My bread always seem to raise ok but the loaves are mushroom or muffin shaped, way wide on top by 1-2" on each side and about the same in height above the pan.
How do i get it to a more consistent shape? Ie; does not spread as much or raise higher.

TIA

cerevisiae's picture
cerevisiae

There's quite a few possible answers here. One factor might be the recipe itself; posting the recipe and your process with it would make it easier to diagnose.

It might just be the case that you've got your pan-to-dough ratio off. Maybe try less dough or a larger pan. You might also be overproofing the dough a bit before putting it in the oven.

Jazz56's picture
Jazz56

used a recipe for 2lb loaf, took off enough dough to make 2 hot dog buns and put the rest in a standard bread pan. I may be overproofing, let it proof after putting in the pan approx 50 min. which would be the third rise. baked at 350 for approx 20 min until crust was light brown. I never seem to get consistent results.

cerevisiae's picture
cerevisiae

What size loaf pan do you consider to be standard? I like 8x4, myself, which generally only hold 1 - 1 1/2 pounds of dough.

50 minutes sounds like a really short time to me, but I mostly bake whole grain sourdough loaves. Can you post the recipe you used?

With regards to your comment that you never seem to get consistent results (except for, apparently, a visual effect you don't like), what sort of things seem to change each time? Are you usually using the same recipe? If you are, then that's a great way to get started, because you can see the ways the same starting point leads to a different result.

That said, maybe trying a different recipe would be a good way to understand this particular problem you're asking about. If a different recipe doesn't give you the same result, then problem solved. If it does turn out the same, then there's something about your technique that's causing it. I'd recommend looking at recipes on here (search bar is in the upper right) with pictures and detailed directions.

Ford's picture
Ford

How did you shape the loaf?  From your description I gather that you do not shape your loaf before panning it.  It is important to build tension into the surface of the dough so that it will hold its shape, even when you bake it in a pan.  You do this by stretching the surface while shaping it.  Many of the bread books devote attention to this subject.  You can also get help by using the search box on this site.

Ford