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langfam
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| Joined: | Mon Dec 17th, 2007 |
| Location: | Georgia USA |
| Posts: | 30 |
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Posted: Wed Dec 19th, 2007 04:03 pm |
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Hello. I'm a newbie. Can you help me with shaping my bread loaf?
I've been using the BB bread recipe in my Zoji. Preheat 25 mins, Knead 20 mins, Rise 45 mins, then I take it out, divide the dough into 2 (can never get it evenly). Sometimes I press the dough flat with my hands, sometimes I roll out with rolling pin into a rectangle. Then I roll up the dough like a jelly roll and tuck the ends under so the meet in the middle. Using this method, I consistently get a large whole running through the top of the loaf. I'm not sure what I'm doing wrong. Can you post the method you use for shaping your loaf.
Thanks in advance.
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KSherrill
Moderator
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Posted: Thu Dec 20th, 2007 11:59 am |
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Sounds familiar.  I had the same problem for a while. The key is to make sure the dough sticks to itself when you roll it up like a jelly roll. What I do to shape mine is similar to what you described, but slightly different:
1) Dump out the dough onto your countertop (or I use a big, textured glass cutting "board"). Do not add flour or oil (this will prevent the dough from sticking to itself, and can produce those big holes). Using a paper towel, rub a little oil onto your rolling pin (just enough to keep the dough from sticking to it).
2) Roll out the dough into a large rectangle. This is a quick process--you want the dough to stay warm. The idea is just to get the bubbles out.
3) Roll up your dough like a rug (or jelly roll, as you said), using the chopper/scraper to help release the dough where it sticks to the counter or board. Seal the seams and tuck the ends. Press the dough log, rocking it back and forth to keep its round shape, but smashing out any bubbles.
4) Lightly fold the log in half to find the mid-point (but do not stick both halves together). Using the chopper/scraper, cut it in half.
5) Lightly oil the bottom of your bread pans. Press each half of the dough into each bread pan. Press it flat with the palm of you hand. Then go around the edges with your fingertips and tuck the dough down around the edges.
This gives loaves that nice dome-shape. Remember, you do not need to add extra flour to shape your bread into loaves. For certain kinds of bread you may want to, but not for everyday bread--especially if you're getting big bubbles in the middle.
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langfam
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| Joined: | Mon Dec 17th, 2007 |
| Location: | Georgia USA |
| Posts: | 30 |
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Posted: Thu Dec 20th, 2007 02:56 pm |
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Thanks for your reply. I have some dough rising now and was about to shape the loaves. I'll let you how it turns out
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langfam
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| Joined: | Mon Dec 17th, 2007 |
| Location: | Georgia USA |
| Posts: | 30 |
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Posted: Thu Dec 20th, 2007 04:45 pm |
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Thanks!! It worked out very nicely!
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KSherrill
Moderator
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Posted: Thu Dec 20th, 2007 06:59 pm |
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| Excellent! I love to hear that.
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