The Fresh Loaf

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A nice shaping method i've adopted (and adapted)

Anonymous baker's picture
Anonymous baker (not verified)

A nice shaping method i've adopted (and adapted)

I've gotten this idea from Broa de Milho breads and I'm successfully incorporating it into all my breads for the pre-shaping at least. It's easier and less messy.

I do the stretch and folds in the bowl. Each time I do a stretch and fold i'll flip the dough over so the smooth side is up. And so on...

When it comes to pre-shaping I'll do another gentle stretch and fold, flip the dough over and allow it to rest within the bowl. After the 15-20 minutes rest sprinkle flour over the dough (you can gently brush the flour over the dough with your hand so there is a thin layer over the smooth side) and a little around the sides of the dough. Then pick the bowl up and swirl it around in a circular motion till the dough tightens up, comes loose and takes on a perfectly rounded shape. Then simply turn the bowl over and out it drops perfectly pre-shaped and prepped for the final shape. This uses up far less flour and is less messy than sprinkling it over the bench. Nothing gets inside either as it's all neatly in a thin layer on the smooth side and my breads holding a better shape too. I'm also producing a better crumb as I'm not de-gassing too much. All that and it's less hands on.

Hope you find this as helpful as I do.

gillpugh's picture
gillpugh

This sound great.  I'll have a go tomorrow. Didn't it stick to the bowl when you were swishing?  Your will have to do a video. 

Lechem's picture
Lechem (not verified)

But I find it can make stretch and folds more difficult as the slight stickiness helps. Depending on how wet the dough is. Dryer doughs I find it better not to. 

Same here. The drag actually helps in forming the shape, the motion helps tighten it enough for a good pre-shape and keeps in the right amount of gas bubbles. A little flour around the edges helps to dislodge the dough. And you've coated just the outside all the while not making a mess of the work top. Tip over and final shape.  

Best of luck.

I should make a video. 

Lazy Loafer's picture
Lazy Loafer

I'll have to try that next time I make only one loaf at a time. Hmmmm, not sure when that will be. :) But I like it!

Lechem's picture
Lechem (not verified)

And the great thing is you can go easy on the flour only coating the outside with a thin layer. Let me know how it works for you. Hope I've explained it well. 

Lazy Loafer's picture
Lazy Loafer

... you really should make that video. :)

Lechem's picture
Lechem (not verified)

Never done one before and don't have any fancy technology. But we'll see what I can come up with. 

Lazy Loafer's picture
Lazy Loafer

Got a smart phone? Got a Youtube account? Log into the latter and then film the process with your phone. Easy peasy. The biggest problem is figuring out how to work with one hand while recording with the other, or working with both hands while holding the phone some other way. :)

Lechem's picture
Lechem (not verified)

How to bake with one hand and film with the other :)

hreik's picture
hreik

will try this w my next bake.... too late for today's... ty so much

 

Lechem's picture
Lechem (not verified)

Hope you like it Hester. 

Cellarvie's picture
Cellarvie

I'll give it a try. Thanks Lechem.