16 Questions
What is the initial position of the dough piece when forming an oval loaf?
Seam side up on a lightly floured surface
What is done to the dough after it is placed on a lightly floured surface?
Excess gas is gently patted out
What is the purpose of folding one-third of the dough toward you?
To create a tight piece of dough with solid density
What happens if insufficient hand pressure is applied during shaping?
Internal air pockets will make further shaping difficult
What is the result of applying too much pressure during shaping?
The outer surface of the dough will rip
What is the purpose of folding and pressing the dough down its length?
To create a tight piece of dough with solid density
What should be avoided when using the heel of your right hand to press the folded flap of dough?
Using the side of the hand
What is the final result of properly forming an oval loaf?
A tight piece of dough with solid density
What should be present at the base of the dough after the first phase of shaping?
A small lip
When repeating the folding and pressing motions, what should be done with the seam?
Take it all the way to the work surface
What should be the shape of the palms of your hands when rolling the dough?
Curved and rounded
What should be the objective of the final shaping?
To give a final shaping that yields a loaf that is symmetrical
Why should you dust your hands with flour during the final shaping?
To prevent the dough from sticking
What should be the condition of the work surface during the final shaping?
Dry and dusty
What should you do if the dough starts to stick to the work surface?
Dust the work surface with a light sheen of flour
What is the importance of keeping your hands dry during the final shaping?
It prevents the dough from sticking
Study Notes
Forming an Oval Loaf
- Begin with a scaled and preshaped dough piece that has rested
- Lift the dough from the work surface, seam side up, onto a lightly floured surface
- Pat out excess gas with fingers and palm of one hand
Shaping the Dough
- Fold one-third of the dough toward you, and pat out the air
- Bring the 2 squared-off corners at the farthest part of the dough in toward the center and pat out the air
- Repeat the process on the other side of the dough
- This should result in a tight piece of dough with a solid density
Sealing the Dough
- Fold and press the dough down its length, starting from the right side (for right-handed people)
- Use the heel of your right hand to press the folded flap of dough, keeping it flat to avoid a lumpy seam
- Continue the folding and pressing motion until the entire length of the dough is covered
Final Shaping
- Turn the dough piece around 180 degrees and repeat the folding and pressing motions
- Take the fold all the way to the work surface, making the seam tight and reasonably straight
- Turn the loaf over, with the seam underneath, and place hands on top of the loaf
- Gently curve hands to shape the loaf, rolling it back and forth with firm softness
- Repeat the motion to streamline the shape and fine-tune the length, as needed
Key Tips
- Keep hands dry to prevent the dough from sticking
- Dust hands with a minimum of flour if necessary
- Ensure the work surface is dry, and dust it lightly with flour if the dough shows signs of sticking
Learn how to shape an oval or oblong loaf from preshaped dough, including patting out excess gas and folding the dough.
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