16 Questions
What is the initial step in forming an oval or oblong loaf?
Lifting the dough from the work surface
What is the purpose of patting out excess gas in the dough?
To remove air pockets
When folding the dough, what should be facing north and south?
The long portion of the dough
What happens if insufficient hand pressure is applied during shaping?
Internal air pockets may form
What is the correct way to fold and press the dough during shaping?
Using the heel of the hand to press the dough
Why is it important to keep the heel of the hand flat during shaping?
To ensure the entire portion of the hand is pressing into the loaf
What is the result of applying too much pressure during shaping?
The outer surface of the dough may rip
What is the final goal of forming an oval or oblong loaf?
To shape the loaf into a specific shape
What should be the result of the first folding and pressing motion on the dough?
A small lip at the base of the dough
Why is it important to keep the work surface dry during the final shaping?
To prevent the dough from sticking to the work surface
What should be the orientation of the seam after the second folding and pressing motion?
Directly underneath the loaf
How should the hands be positioned on the loaf during the rolling motion?
With the index fingers touching at the center of the loaf
What is the purpose of curving the hands during the rolling motion?
To allow the fingertips and heels of the hands to rest on the work surface
Why is it necessary to repeat the rolling motion once or twice?
To streamline the shape and fine-tune the length
What should be the final shape of the loaf after the final shaping?
A symmetrical shape with its high point at the center
What should be done if the dough begins to stick to the work surface during the final shaping?
Dust a light sheen of flour onto the work surface
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.
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.
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