Any video recommendations on shaping cinnamon loaf without holes?
I have no problem shaping my loaf whether it's for a loafpan, batard, boule or baguette but let me try and put a layer in there and I can't seem to get it.
I am trying to shape a loaf to go into astandard loaf pan. I added raisins to distribute them throughout the loaf but wanted to make it a cinnamon swirl. I stretched the dough out to a nice rectangle and put cinnamon sugar from the top edge (the innermost part of the loaf when I roll it) but stopped short of the bottom edge so I could seal it. As for the side-to-side,I stopped 1 inch short of each side so I could seal it and fold it under.
Now comes the fun. As I roll the top edge toward me, I am trying to do it like a baguette and seal it down and keep a nice stretch on the skin. Of course, like a baguette, the loaf becomes longer.It started out a little larger than the loaf pan but ended up a LOT longer. Let me just say-it's in the pan and rising but it definitely is not a showpiece.
I am trying to achieve a swirled loaf that will slice and be able to toast without the slice falling apart.I think this loaf will taste great but won't be pretty.
Any videos that would be helpful? I am definitely a "monkey-see-monkey-do" learner.