Bread Machines For Dummies by Glenna Vance, Tom Lacalamita Page B
Authors: Glenna Vance, Tom Lacalamita
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often stick to the dough as it was removed and cause the bread to be misshapen. Now, we use the plastic bags that weâve carried our groceries home in. This plastic does not stick to the dough and yet it covers it so that the dough doesnât dry out while it is rising, We cut open the plastic bags so that they will completely cover the shaped dough.
French bread: Real French bread, or baguettes, as they are called in France, is thin and long. On a lightly floured surface, roll or pat the dough to a 10-x-6-inch rectangle. Fold the rectangle of dough in half lengthwise. With the side of your hand, form a deep crease down the center of the dough. Fold the dough over the crease, as shown in Figure 8-2. Securely pinch the seams together to form a tight cylinder. Roll the baguette over so that the seam is on the bottom. Quickly rotate the baguette back and forth a few times working your hands from the center out to the ends. This motion will stretch the dough to the desired shape and length and form pointed ends. Be sure to keep the work surface lightly floured so that the dough does not stick to it. Place the dough on a cooking sheet that is greased and covered with cornmeal; cover the dough and allow it to rise.
Donut shape: The donut shape begins with a round ball. Form the ball as you would form a round loaf. With your fingers, press down right into the center of the dough until your fingers reach the lightly floured surface. Then use both hands to stretch the donut-shaped loaf so that the hole is between 3-and-4-inches in diameter. Place the dough on a greased baking sheet, in a Bundt pan, or in a tube pan; cover the dough and allow it to rise.
Crescent shape: To form a crescent shaped loaf, start with an oval about 1-inch thick. Fold the oval in half lengthwise so that the edges do not meet. Using the heel of your hand, press the top edge to firmly seal it into the dough on the bottom. Curve the dough into a crescent shape. Place it on a greased cooking sheet; cover the dough and allow it to rise.
Pan loaves: Roll or pat each loaf into a flat rectangle 1 inch thick, making sure the width is 2 inches shorter than the length of the bread pan. (For example, if your bread pan measures 9-x-5-inches, you would be sure to roll the dough so that it is 7 inches wide.) Starting with the shorter side, roll up tightly, pressing the dough with the heel of your hand into the roll with each turn. Pinch the edges and ends to seal the dough into a loaf. Place in greased bread pans. This procedure is shown in Figure 8-3.
Braid: Divide the dough into three parts. On an unfloured surface, roll each third into 12 to 14 inch ropes. Lay all three ropes side by side. Starting at the center, loosely braid towards each end; pinch the ends together and tuck under to seal, as shown in Figure 8-4.
Figure 8-1: Forming a round loaf.
Figure 8-2: Forming a French bread loaf.
Figure 8-3: Preparing dough for a loaf pan.
Figure 8-4: Braiding dough.
During the first few minutes in the oven, the final expansion of the dough takes place. Because yeast grows quickly when exposed to heat and humidity (which is exactly what happens during the first few minutes in the oven) the volume of the dough increases at an accelerated speed. This is called the
oven spring.
At this time, the loaf will often burst â the network of bread fibers will tear and give a shredded crust on one side of the loaf.
Slashing the Crust
Slashing the top of the dough just before you place it in the oven will give an attractive appearance to the loaf and let you predict the spot where the loaf will expand. You can use this technique to create your own unique, visual style that you apply to all your breads. You could even use your initials, if you too. However, a little bit of know-how is needed.
Use a very sharp knife or a razor blade.
Cut at a very shallow angle so that you cut under the surface and not down into the loaf, as shown in Figure 8-5.
For a long loaf, cut
French bread: Real French bread, or baguettes, as they are called in France, is thin and long. On a lightly floured surface, roll or pat the dough to a 10-x-6-inch rectangle. Fold the rectangle of dough in half lengthwise. With the side of your hand, form a deep crease down the center of the dough. Fold the dough over the crease, as shown in Figure 8-2. Securely pinch the seams together to form a tight cylinder. Roll the baguette over so that the seam is on the bottom. Quickly rotate the baguette back and forth a few times working your hands from the center out to the ends. This motion will stretch the dough to the desired shape and length and form pointed ends. Be sure to keep the work surface lightly floured so that the dough does not stick to it. Place the dough on a cooking sheet that is greased and covered with cornmeal; cover the dough and allow it to rise.
Donut shape: The donut shape begins with a round ball. Form the ball as you would form a round loaf. With your fingers, press down right into the center of the dough until your fingers reach the lightly floured surface. Then use both hands to stretch the donut-shaped loaf so that the hole is between 3-and-4-inches in diameter. Place the dough on a greased baking sheet, in a Bundt pan, or in a tube pan; cover the dough and allow it to rise.
Crescent shape: To form a crescent shaped loaf, start with an oval about 1-inch thick. Fold the oval in half lengthwise so that the edges do not meet. Using the heel of your hand, press the top edge to firmly seal it into the dough on the bottom. Curve the dough into a crescent shape. Place it on a greased cooking sheet; cover the dough and allow it to rise.
Pan loaves: Roll or pat each loaf into a flat rectangle 1 inch thick, making sure the width is 2 inches shorter than the length of the bread pan. (For example, if your bread pan measures 9-x-5-inches, you would be sure to roll the dough so that it is 7 inches wide.) Starting with the shorter side, roll up tightly, pressing the dough with the heel of your hand into the roll with each turn. Pinch the edges and ends to seal the dough into a loaf. Place in greased bread pans. This procedure is shown in Figure 8-3.
Braid: Divide the dough into three parts. On an unfloured surface, roll each third into 12 to 14 inch ropes. Lay all three ropes side by side. Starting at the center, loosely braid towards each end; pinch the ends together and tuck under to seal, as shown in Figure 8-4.
Figure 8-1: Forming a round loaf.
Figure 8-2: Forming a French bread loaf.
Figure 8-3: Preparing dough for a loaf pan.
Figure 8-4: Braiding dough.
During the first few minutes in the oven, the final expansion of the dough takes place. Because yeast grows quickly when exposed to heat and humidity (which is exactly what happens during the first few minutes in the oven) the volume of the dough increases at an accelerated speed. This is called the
oven spring.
At this time, the loaf will often burst â the network of bread fibers will tear and give a shredded crust on one side of the loaf.
Slashing the Crust
Slashing the top of the dough just before you place it in the oven will give an attractive appearance to the loaf and let you predict the spot where the loaf will expand. You can use this technique to create your own unique, visual style that you apply to all your breads. You could even use your initials, if you too. However, a little bit of know-how is needed.
Use a very sharp knife or a razor blade.
Cut at a very shallow angle so that you cut under the surface and not down into the loaf, as shown in Figure 8-5.
For a long loaf, cut
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