Joybee's Baking Journal: Tutorial--how to shape dough into a sandwich loaf
How to shape dough into a sandwich loaf:
Then, starting at the short end, begin to roll the dough, keeping it as tight as possible. You will end up with a cigar shaped log of dough, pinch the edges of the dough together so they stick and don't come apart.
After rolling, use the edge of your hand to crimp the edge of the dough (a couple of inches from the end) and fold the ends under the dough. You can the rock the doug, gently, back and forth so that the dough is a consistent size through out.
Place the dough in an oiled loaf pan (usually 9x5 for 2 pound loaves, 8.5x4.5 for 1-1.5 pound loaves)
Finally, let the dough proof, until it fills the pan and is cresting over the lip (about 2 hours for sourdough about 90 min for regular yeast). At this point you can brush the top of the loaf with, water-to make chewy, milk-to make soft, or egg-to give a glossy finish. Then put in the oven and bake (usually at 350 degrees for about 1 hour---check your recipe)
Happy baking.
First you start with dough that has been through it's first rise, and doubled in size. This can take up to 4 hours for sourdough, and only 2 for regular yeasted dough.
Next, turn the dough out onto a clean surface (you don't want to flour the surface, if dough is sticking, you can spray the surface with a little oil, or wipe with shortening). Using your hands or a rolling pen, flatten the dough into a sheet about 1/2 inch thick, 9 inches wide by 12 inches long. At this point you would sprinkle on cinnamon sugar, if you are making cinnamon bread.
Next, turn the dough out onto a clean surface (you don't want to flour the surface, if dough is sticking, you can spray the surface with a little oil, or wipe with shortening). Using your hands or a rolling pen, flatten the dough into a sheet about 1/2 inch thick, 9 inches wide by 12 inches long. At this point you would sprinkle on cinnamon sugar, if you are making cinnamon bread.
Then, starting at the short end, begin to roll the dough, keeping it as tight as possible. You will end up with a cigar shaped log of dough, pinch the edges of the dough together so they stick and don't come apart.
After rolling, use the edge of your hand to crimp the edge of the dough (a couple of inches from the end) and fold the ends under the dough. You can the rock the doug, gently, back and forth so that the dough is a consistent size through out.
Place the dough in an oiled loaf pan (usually 9x5 for 2 pound loaves, 8.5x4.5 for 1-1.5 pound loaves)
Finally, let the dough proof, until it fills the pan and is cresting over the lip (about 2 hours for sourdough about 90 min for regular yeast). At this point you can brush the top of the loaf with, water-to make chewy, milk-to make soft, or egg-to give a glossy finish. Then put in the oven and bake (usually at 350 degrees for about 1 hour---check your recipe)
Happy baking.
0 Response to "Joybee's Baking Journal: Tutorial--how to shape dough into a sandwich loaf"
Post a Comment