Shaping Bread Loaves
See the accompanying article: Making Bread...it's easier than you think!
By Jan's Dough
© Copyright 2006
This tutorial on shaping bread loaves is the third in the three-part series on making bread. If you've missed the first two tutorials, please go to Making Bread...it's easier than you think! From there, you'll find the link to the second tutorial Shaping Bread Loaves.
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After the bread dough has
finished the first (and possibly a second) rise, you will have to shape
the loaves. Depending on the recipe you are following, or your personal
preferences for the size of the loaf (loaves) you want to make. Using my recipe for Jan's Dough Sourdough Bread (see part 1 of this tutorial for the links to the free recipes for Jan's Dough Sourdough Starter and Sourdough Bread), I prefer to make 3 loaves, in 3 x 8 inch bread loaf pans. (And as you can see in this picture, I have a very simple kitchen, and use foil pans.) |
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Partially knead the
dough, one full turn around on a well-floured surface so that the dough
is floured and dry to the touch. See the second part of this tutorial, link shown above, for help with kneading dough. |
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Using a bread knife, cut the dough into as many same-sized pieces as you will need for the number of bread loaves you are going to shape. |
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To shape a loaf of bread, first flatten out the piece of dough with your knuckles. |
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Now, begin to roll up the dough. |
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Just before the end, fold the ends inward. Then roll it over for the last time. |
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Put the rolled dough, flap side down, in a greased loaf pan. |
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Set to rise for the final length of time. When ready to bake, the bread should be "crowned" over the tops of the loaf pans. |
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During baking, the bread will rise just a little more, creating that delightful "bakery bread" look...and wonderful smell of just-baked bread in your kitchen! |
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You can use Jan's Dough Sourdough Bread (or your favorite bread recipe) to make cloverleaf dinner rolls. For a free tutorial, go to Make Cloverleaf Rolls from Your Favorite Bread Recipe. |
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