Shaping Bread LoavesSteps to Create Beautiful Homemade Bread
Kneaded yeast bread dough is stiff enough to form into a variety of loaf shapes, many of which may be found at the local bakery.
Once the dough rises once and is punched down it is ready for shaping, but the recipe says little more than to shape it into a loaf and place it in the greased or buttered pan to rise again. Follow these steps for a variety of shapes that could have come from the local bakery. Standard LoavesWhether using a standard bread pan or preparing long loafs such as for French or Italian breads that will then be placed on a cookie sheet or baking stone, first determine the width of the pan. When preparing the dough you should not make it wider than the pan.
Braided LoavesWhen purchased from a bakery these tend to be egg-rich breads, such as Challah, but the shape can be created from any kneaded recipe.
If a light glaze on the bread is desired, brush it with a mixture of egg white and 1 Tablespoon of water after the second rise and before baking. Round BreadUse a large bowl to assist in creating the round shape.
The copyright of the article Shaping Bread Loaves in Baking & Desserts is owned by Tammy Andrew. Permission to republish Shaping Bread Loaves in print or online must be granted by the author in writing.
Comments Jan 15, 2009 7:15 AM
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