Tillie Doyle
King Arthur Baking offers a variety of shaping methods for different types of dough, including baguettes, boules, bâtards, and pan loaves. The shaping method can impact the texture of the final loaf and how it is eaten. For example, shaping dough into an oval, or bâtard, results in a more open and airy interior compared to a round boule. When shaping an oval loaf, it is important to use sufficient flour on the work surface and hands to prevent the dough from sticking, although some methods rely on the dough sticking to tighten it.
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What You'll Learn
Shaping bâtard dough
Shaping dough is a crucial step in the bread-making process, as it gives the dough its final form and helps create a smooth outer skin. Here are detailed instructions for shaping bâtard dough, an elegant, elongated loaf with a single or double slash that opens wide.
Step 1: Prepare the Dough
Before shaping bâtard dough, it's important to ensure your dough has sufficient strength. This can be achieved through mixing, kneading, and stretching and folding during bulk fermentation. The dough should be smooth and elastic after fermentation, with a domed shape where it meets the container.
Step 2: Pre-shape the Dough
The pre-shaping step helps transform the dough into a smooth, regular shape, making it easier for the final shaping. Cut the dough into individual pieces and roughly shape each piece into its final form. Remove excess air bubbles formed during fermentation by punching them out. Let the dough rest and relax outward after pre-shaping to prepare for the final shaping without tearing.
Step 3: Dust Your Work Surface
Lightly dust your work surface and your hands with flour to prevent the dough from sticking excessively. This step is crucial, as some shaping methods rely on the dough sticking to the surface to help tighten it.
Step 4: Shape the Dough
To shape the dough into a bâtard, start with a long rectangle. Imagine a central cylinder shape running perpendicular to the direction you're rolling. Gently roll and push the dough around this cylinder, being careful not to compress it too much. This ensures the interior remains open and airy, contributing to the characteristic texture of a bâtard loaf.
Step 5: Final Shaping
Continue shaping the dough, focusing on maintaining the oval form. The oval shape results in a longer and narrower loaf, which is ideal for thick sandwich slices. You can also create tension on the outside of the dough by tucking and dragging it towards your body with both hands. Spin the dough on the work surface and repeat the dragging motion until the outer surface is smooth and uniform.
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Dough preparation
Shaping dough is an important step in the bread-making process, as it impacts the final loaf's texture and structure. Here is a detailed guide on dough preparation for a loaf pan, following King Arthur's methods:
Shaping a Bâtard:
- King Arthur Baking suggests two methods for shaping dough into a bâtard, an oval-shaped loaf. The first method is suitable for stronger and more elastic dough, like their Naturally Leavened Sourdough.
- Start by folding the sides of the dough towards the center to create a long rectangle.
- Imagine a central cylinder shape running perpendicular to the direction you're rolling, and roll and push the dough around this cylinder.
- Avoid excessively compressing the dough to maintain an open and airy interior.
Shaping a Boule:
- If you prefer a round loaf, King Arthur also provides instructions for shaping a boule.
- Flatten the dough into a round shape, then pull the two sides ("wings") out and fold them towards the center.
- Roll the dough from the top, creating some tension. Use minimal flour, allowing the dough to stick to itself.
- Finally, crimp or stitch the seam to secure it and place it into the loaf pan with the seam side down.
General Tips:
- When shaping a bâtard, use sufficient flour on your work surface and hands to prevent excessive sticking. However, for the boule shape, the dough needs to stick to itself, so use as little flour as possible.
- Shaping the dough as an oval (bâtard) results in a more open interior and a gentler structure, which is ideal for thick sandwich slices.
- The boule, or round loaf, can be scored, just like a sourdough boule, to control where it splits.
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Creating an oval shape
Shaping dough into an oval, or bâtard, is a popular choice for bakers. This elongated shape has a certain appeal and elegance, and it also impacts the final loaf's texture. Shaping the dough as an oval, as opposed to a circle, results in a more open interior, helping to preserve the interior's airiness. This oval shape is also conducive to slicing thick slices for sandwiches.
There are two main methods for shaping an oval loaf, each suited to different types of dough. The first method is appropriate for a stronger and more elastic dough, such as King Arthur's Naturally Leavened Sourdough. This method involves folding the sides of the dough towards the centre to create a long rectangle, then rolling and pushing the dough around a central cylinder. This technique ensures the interior remains open and airy. It provides plenty of structure for the dough during its final proof without being too intensive.
The second method is better suited for a slacker dough, such as King Arthur's High-Hydration Whole Wheat Sourdough Bread. This technique involves flattening the dough into a roundish shape, pulling two sides out like wings, and folding them towards the centre. The dough is then rolled up from the top, creating some tension. The key to this method is using as little flour as possible, as the dough needs to stick to itself. Finally, the seam can be crimped or stitched to secure it before placing it into the loaf pan seam-side down.
Both methods require a bit of practice, but they are a fun part of the baking process. By trying out these techniques, bakers can find the most comfortable and effective way to shape their dough for an oval loaf.
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Round loaves
Shaping a dough is about more than just aesthetics. It dictates how we slice, eat, and share the bread. A round loaf, or boule, is a simple shape that is often used as a starting point for beginner bakers.
To shape a round loaf, start with a pre-shaped and rested round of dough. Lightly flour the bench and flip over the dough. Fold the bottom of the circle up to the middle, then fold the left side up and over about two-thirds toward the right. Repeat with the right side, then fold the top down to the middle. Flip the dough over so the seams are on the bench. Using both hands, cup the side of the dough farthest from you and gently drag it down towards your body, creating tension as the dough sticks slightly to the bench. Rotate the dough and perform another gentle drag towards your body. Continue rotating and dragging until the dough is sufficiently taut and uniformly round.
Finally, transfer the shaped round to a proofing basket, seam side up, for the final rise. This technique relies on gentle folds of the dough, creating tension and structure. It's important to note that the dough should not tear during shaping, as this can be caused by an inadequate bench rest or forceful handling.
While shaping a dough into a round loaf creates a rustic feel, an oval-shaped bâtard results in a more open interior. This is because the oval shape is created with gentler folds, preserving the airiness of the dough.
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Final touches
When shaping your dough, it's important to use sufficient flour on your work surface and hands to prevent the dough from sticking excessively. However, some shaping methods require the dough to stick to the work surface to help tighten it, so be mindful of this when deciding how much flour to use.
After shaping your dough, you can put it into the loaf pan. If you've created a seam by pulling and folding the sides of the dough to the center and rolling it up, place the dough into the pan seam-side down. This will help to secure the seam and ensure a smooth top surface on your loaf.
If you're working with a stronger and more elastic dough, such as King Arthur's Naturally Leavened Sourdough, you can try a shaping method that involves folding the sides of the dough in to create a long rectangle in front of you. Imagine a central cylinder shape running perpendicular to the direction you're rolling, and try to roll and push the dough around this cylinder. This method helps to preserve the interior's airiness by not excessively compressing the dough.
For a more open and airy interior, you can also try shaping your dough into an oval instead of a circle. This oblong shape will give you a longer but narrower loaf, which is great for thick slices of sandwich bread.
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