The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Shaping right before baking?

Surfcast23's picture
Surfcast23

Shaping right before baking?

When taking the dough out of the proofing basket this morning it stuck really badly and got torn and deflated. Can I reshape it, let rest for a bit and then bake?  I am doing the basic county bread from Tartine. 

wheatbeat's picture
wheatbeat

You can rescue a torn bread by re-shaping and re-proofing. The final loaf might rise a little less or be a little more sour, but it is much better than throwing it out. Don't reshape and then immediately place in the oven. You must allow time to re-proof or you will end up with a brick.

Surfcast23's picture
Surfcast23

That you for the info I'll do that next time one gets stuck. I ended up baking this one as is because I was afraid of it over proofing. Tasted good, but was ugly as hell!

wheatbeat's picture
wheatbeat

Yeah, the re-shape, re-proof method is useful even if you completely overproof a loaf too (not just tears).