Published on Jun 10, 2013
Beginner bakers often are disappointed that their loaves aren't as nicely shaped as they would like. There's a trick to shaping loaves with a smooth top, and Fr. Dominic shows you how.
Transcription:
Hi, I'm Father Dominic the Bread Monk, author of "How to Be a Breadhead" and this is a Breadhead Minute. Now I'd like to show you how to shape a loaf for a loaf pan. We've got this batch of dough that has been risen once, it's been through its fermentation stage, punched it down, kneaded it briefly to get rid of those larger air bubbles. And now we are going to shape it to make a loaf pan loaf. Now I still, just as I did before for a round loaf, stretch to get that nice smooth top on it just like that. Then I turn it over and pinch that seam and then just roll it gently on the countertop. One last little stretch like that so you get that nice smooth top, and it goes into the loaf pan for that second rise. I'm Father Dominic the Bread Monk, become a Breadhead and you'll be blessed. This Breadhead Minute made possible by the Home Baking Association, resources at [ Ссылка ].
