Podcast
Questions and Answers
What is the initial step in forming an oval or oblong loaf?
What is the initial step in forming an oval or oblong loaf?
What is the purpose of patting out excess gas in the dough?
What is the purpose of patting out excess gas in the dough?
When folding the dough, what should be facing north and south?
When folding the dough, what should be facing north and south?
What happens if insufficient hand pressure is applied during shaping?
What happens if insufficient hand pressure is applied during shaping?
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What is the correct way to fold and press the dough during shaping?
What is the correct way to fold and press the dough during shaping?
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Why is it important to keep the heel of the hand flat during shaping?
Why is it important to keep the heel of the hand flat during shaping?
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What is the result of applying too much pressure during shaping?
What is the result of applying too much pressure during shaping?
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What is the final goal of forming an oval or oblong loaf?
What is the final goal of forming an oval or oblong loaf?
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What should be the result of the first folding and pressing motion on the dough?
What should be the result of the first folding and pressing motion on the dough?
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Why is it important to keep the work surface dry during the final shaping?
Why is it important to keep the work surface dry during the final shaping?
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What should be the orientation of the seam after the second folding and pressing motion?
What should be the orientation of the seam after the second folding and pressing motion?
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How should the hands be positioned on the loaf during the rolling motion?
How should the hands be positioned on the loaf during the rolling motion?
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What is the purpose of curving the hands during the rolling motion?
What is the purpose of curving the hands during the rolling motion?
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Why is it necessary to repeat the rolling motion once or twice?
Why is it necessary to repeat the rolling motion once or twice?
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What should be the final shape of the loaf after the final shaping?
What should be the final shape of the loaf after the final shaping?
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What should be done if the dough begins to stick to the work surface during the final shaping?
What should be done if the dough begins to stick to the work surface during the final shaping?
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Study Notes
Forming an Oval Loaf
- Begins with a scaled and preshaped dough piece that has rested.
- Dough is placed seam side up on a lightly floured surface.
- Excess gas is gently patted out with fingers and palm of one hand.
Folding and Patting
- Fold one-third of the dough toward you so that it rests on itself, 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 folding and patting process after turning the dough piece around 180 degrees.
Shaping the Loaf
- Beginning at the right side of the dough (for right-handed people), fold and press the dough down its length until you have reached the left side.
- Use the heel of your right hand to press the folded flap of dough, keeping it flat to avoid a lumpy seam.
- Repeat the folding and pressing motion until you have covered the entire length of the dough.
- A small lip at the base of the dough should form.
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 to create a tight seam.
- Turn the loaf over so that the seam is directly underneath.
- Use both hands to gently curve the dough into a symmetrical shape with its high point at the center and a gradual taper to the ends.
- Repeat the motion once or twice to fine-tune the shape and length.
Important Tips
- Keep hands dry throughout the forming process to prevent the dough from sticking.
- Dust hands with a minimum of flour if the dough begins to stick.
- Keep the work surface dry and dust it with a light sheen of flour if necessary.
- Avoid ripped surfaces on the bread by drying the work surface or hands when necessary.
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Description
Learn the steps to form an oval loaf from preshaped dough, including patting out excess gas and folding the dough. This process is essential in bread making for a perfectly shaped loaf.
