Emilie Meyer
Shaping a loaf of bread is a fun and creative part of the bread-making process. The typical loaf pan will create a taller loaf that is similar in shape to the loaves you buy at the store. This is because the sides of the pan force the dough to keep its shape while baking. If you don't have a bread pan, you can press the two ends closer together and place the loaf on a greased baking sheet, which will result in a more oval-shaped loaf. The pan also provides added structure, allowing you to increase hydration and experiment with new grain types. There are many ways to shape a loaf for a pan, including the popular ''jelly-roll' style, the ''log' method, and the 'bloomer' shape.
| Characteristics | Values |
|---|---|
| Shaping technique | Jelly-roll style, log method, bloomer, round loaf, ring loaf, cottage loaf, Coburg loaf |
| Pan type | Loaf pan, baking sheet |
| Pan material | Glass, metal |
| Pan shape | Rectangular, oval |
| Loaf shape | Rectangular, oval, round, cylindrical |
| Loaf characteristics | Tall, similar to store-bought loaves, with even and open interior |
| Dough preparation | Kneading, punching down, allowing to rise, slapping and folding technique, stretching during fermentation |
| Dough consistency | Well-risen, puffy, soft, hydrated |
| Additional tools | Rolling pin, wooden spoon or dowel, knife |
| Finishing touches | Covering with a towel, greasing the pan, dusting with flour, cornmeal, or bread crumbs |
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What You'll Learn
Prepare the dough by kneading and allowing it to rise
Kneading the dough is a crucial step in the bread-making process. It serves two main purposes: incorporating air into the dough and stretching out the gluten strands to build structure and strength. This allows the bread to rise higher and gives it a deliciously chewy texture.
To begin kneading, simply mix the dough ingredients together until they form a homogeneous, "shaggy mass". At this point, you can step away and let the dough rest for fermentation. During the first hour of fermentation, return to the dough three to four times to perform a "'bowl fold". As you make these folds, you will feel the dough strengthening and tightening. During the second hour, leave the dough untouched to allow it to relax and renew its gassy structure.
After the dough has rested, you can begin to knead it by hand or with a stand mixer. Knead the dough until it has a smooth, elastic texture. There are a few ways to test if your dough has been kneaded enough. One method is to poke the dough with your finger; if the dough bounces back without sticking, it is ready. Another method is the "'windowpane test'": tear off a small piece of dough and stretch it out until it becomes thin enough to see light through it. If the dough tears before this point, it needs more kneading.
Once the dough has been kneaded enough, it is ready for its first rise, also known as bulk fermentation. During this stage, the dough will fill with gas created by the yeast, causing it to double or even triple in size. The time taken for the first rise depends on the amount of yeast and the temperature; with a typical recipe, this will take around 2-3 hours. Allowing the dough to rise for longer results in better flavour and texture.
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Shape the dough into a round
Shaping a round loaf, also known as a boule, is a simple shaping style and is usually the first technique a baker learns. It requires only a few motions to transform a shaggy, divided dough into a uniform round that will bake beautifully in the oven.
To shape a round loaf, start with a rested and pre-shaped round. Flip the round over onto your work surface and spread it out gently. Pull the two sides at the bottom away from each other, making two "wings". Fold the right side over to the middle and the left side over the right. Using both hands, pull the top of the "envelope" up and away from your body just a bit, then fold it over and down to the middle, sealing it against the dough. Using both hands, grab the bottom and pull up and over to the top. With both hands, tuck and drag the dough down towards your body to create tension on the outside of the dough. After each drag, spin the dough on the work surface and continue dragging until the dough is uniform in shape and the outside of the loaf is smooth with no tears or bulges.
When shaping a round loaf, your primary goal is to stretch the gluten and create surface tension. A taut skin helps the loaf to maintain its shape during the final rise, enabling the loaf to rise up and not collapse. Plus, it looks prettier once baked!
To create a taut skin, dust the dough and your hands with flour. Pick up the dough with both hands, thumbs on top and fingers underneath. Working quickly, use your thumbs and the palms of your hands to stretch the surface of the dough downwards. Flip it over and you should see a "belly button" on the underside. If this looks like it's unfolding, gently pinch the dough together to seal it.
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Flatten into a rectangle
Once your dough has been punched down, kneaded, and allowed to rise, it's time to shape it into a loaf. If you're aiming for a rectangular loaf, you'll want to start by shaping your risen dough into a round shape. Smooth the dough with your hands once it's round, ensuring it's still plump on top and not flat.
Now, you're ready to flatten it into a rectangle. Use the heels of your hands to gently flatten the round dough into a rough rectangle. Be careful not to use too much flour on the counter or your hands, as this will make it difficult for the dough to stick to itself once shaped. If the dough is sticking, just sprinkle a little flour underneath.
The rectangle should be as long as your loaf pan and slightly less than twice as wide as it is long. The corners of the dough should still be rounded, and the dough should be no longer than 14 inches (35.5 cm) and about 1 to 1 1/2 inches (2.5 to 3.8 cm) thick.
From here, you can continue shaping your loaf by folding the bottom third of the dough over itself, then folding the top third down so that it overlaps the other layers. Finally, use your fingers to pinch the dough closed where the top layer meets the bottom layers.
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Roll the dough jelly-roll style
Rolling out dough jelly-roll style is a valuable skill to have in your culinary repertoire. It is a technique that can be used for various recipes, such as cinnamon rolls, Swiss rolls, and savory pinwheels. The best type of dough for this style is soft, pliable, and easy to work with. It should be rolled into a thin, even layer without cracking or tearing.
To roll the dough jelly-roll style, start by lightly dusting your work surface with flour to prevent the dough from sticking. You can also use parchment paper or a silicone baking mat for this step. Place the dough on the prepared surface and use a rolling pin to gently flatten it into a rough rectangle that is as long as your loaf pan and slightly less than twice as wide. At the narrow end, start rolling the dough tightly, jelly-roll style, and pinch the ends and seam to seal, turning the ends under if necessary.
Once you have rolled the dough, you can transfer it to a baking sheet or pan by carefully rolling it onto the rolling pin and then unrolling it. It is important to maintain an even thickness throughout to ensure even baking. To prevent the dough from sticking to the rolling pin, periodically lift and turn the dough as you roll, and lightly dust the pin with flour if needed.
After rolling and transferring the dough, you can top it by rolling it on a towel spread with oats, seeds, or other toppings. Drop the dough into the pan, using your fingers to tuck it down at the sides for a smooth top. This will help the dough rise uniformly. Finally, you can wrap the tin in food-safe plastic bags and proof it overnight in the fridge if desired.
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Finish shaping by pushing on the ends
Once you've folded and pinched both ends of the loaf, roll it over so that the seam is on the bottom. Finish shaping the dough by pushing on the ends so that it fits inside your bread pan. If your loaf is too long, fold the ends under and roll the loaf back and forth, moving your hands from side to side to even it out. If your loaf is too short, simply roll and stretch it gently.
The loaf will expand to fit the pan, but you want to try to get the ends as close to the edge of the pan as possible. Place the loaf in a bread pan that has been buttered or sprayed with cooking oil and covered in cornmeal. Cover the loaf with a clean towel and let it rise until it has doubled in size, which typically takes 30 minutes. Then, bake it according to your recipe instructions.
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Frequently asked questions
Press the dough into a rectangle that is as long as the loaf pan and slightly less than twice as wide as it is long. At the narrow end, roll the dough tightly, jelly-roll style. Pinch the ends and seam to seal, turning the ends under if necessary.
Shape the dough into a cylinder or log, seam-side down, and place it in a loaf pan.
Press the two ends of the dough closer together and place the loaf on a greased baking sheet. The loaf will spread out a bit and create a more oval-shaped loaf.
