January 24, 2016 - 11:22pm
Need help shaping...
Hi all,
My Sunday bake was a whole wheat sandwich loaf (added some rolled oats too), but I struggled with shaping the dough properly for the pan.
I used a silicon loaf pan, and I suspect that even if I had shaped it properly it might still have come out a bit misshapen because the sides of the pan don't give much support.
Can anyone direct me to some good resources/books/videos on shaping. Any tips and advice you can give me would also be greatly appreciated :)
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would be my first suggestion. One with steeper sides as I think those tins are more for cakes than breads.
There are many different ways to do it, but that's the simplest - this video shows a similar method to mine - simple and effective.
http://www.thekitchn.com/how-to-shape-a-sandwich-loaf-o-108773
-Gordon
Gordon
That is a very nice, straight forward video. I do much the same.
rmukuzwazwa
Youtube also has many vids available. Many techniques, many styles. Most are pretty good.
dobie
I will check it out, and invest in better tins :)
I ask because the second photo appears to indicate a drier, stiffer dough that didn't bond to itself during shaping. That could also be the result of excessive bench flour coating the dough surface, too.
Did you shape by flattening the dough into a rectangle and then rolling it into a loaf shape?
You are right that the silicone pans do not offer as much side to side support as metal pans.
Paul
I used 400g of flour and 280g of water =70%.
You're right about the dough not adhering to itself, but it wasn't because of excess bench flour (I didn't use any). It was because the recipe called for adding rolled oats with a series of folds, that left some of it not quite mixed in.
I did pat it into a rectangle and try and roll it up but the log I ended up with was shorter than the tin about (2/3 the length). I tried patting it out again and rerolling, and ended up struggling to get the suface tension right!
rmu
That can happen. Oats are going to soak up moisture. Increase such, if necessary.
Otherwise, if it fails at first, just let it relax for 20-30 minutes and try again.
Proof accordingly.
dobie
Thanks Dobie.
Maybe would have benefited a few (10-15) minutes rest before reshaping. Crumb looks great.
thanks for the comment, I will try that next time! I'm fairly new to bread baking so, i'm curious as to how I know if its rested enough. I know the dough shouldn't shrink back too much when stretched (this is elasticity, right?), but is it just a matter of kind of knowing from experience?
Thanks for the compliment on the crumb :)