#Bread shapes and names full#

Fold the far horizontal edge towards you, and press the edge into the center of the rectangle.Ĭontinue rolling and pressing until you’ve formed a tight log. The gluten won’t want to stretch too far in any one direction, so longer pieces to start will allow more flexibility in your end length.įlatten the rectangular piece into a long rectangle, so that the longer edge is parallel to your body. I would work the vibrant putty into snakes, and watch with fascination as they elongated under my palms.ĭivide your dough into the desired portions, aiming to cut long, thin pieces. It reminds me of playing with Play-Doh as a child.

This method works well if you want to work your bread dough into a knot or twist. As you shape, you are pulling the sides underneath, so as to create tension on the outside.Ī well-shaped piece will hold its rounded shape as it sits on the counter. Instead, imagine that the top of the dough must stay in place. Unfortunately, this accomplishes nothing! Create a cage with your hand over the dough. It is tempting to roll the whole piece like a ball. Roll it against the table, passing it around the outer edge of your palm. Fold the dough in half.įold your dough in half with any small pieces folded into the center, so that you have a smooth surface on the top.Ĭup your hand so that your fingers create a cage.

It is much easier to work with a single piece. Again, you want to maintain the network of gluten strands that you have created.Īdditionally, it is harder to shape a roll that’s made up of lot of small pieces. Try to portion with as few cuts as possible. You’ve worked so hard to build that gluten strength – don’t break all the strands now! When portioning, make sure to cut with a bench knife rather than pulling or tearing. When making dinner rolls, this is actually the only shaping that’s necessary!įirst, divide your dough into the desired portions – 2- to 3-ounce pieces are a good size for many single-serving applications. It can be flattened out into pita (like in our recipes for sour barley pita or einkorn flour pita), molded into hand-pies, fried into donuts, and so much more. This is the most basic shape for single-serving breads. A freshly baked roll with butter, hot out of the oven.

#Bread shapes and names full#

Here, I will explain three simple pre-shapes to prepare a wide variety of final designs, two for single-serving breads, and one for a full loaf. I like to think of the pre-shape as a way of slowly nudging the gluten into its desired position. Your pre-shape will be determined by the final shape that you want your bread to have. Once your dough has finished its bulk fermentation – a fancy name for the primary rise – it’s time to do a pre-shape. With just a few shaping technique tips and some examples of fun designs, you will be on your way to making expert-level breads in no time! Check the internal temperature of your loaf with an instant-read thermometer. There are so many options for shaping breads: from the tight crumb of sandwich loaves to the small rounds of rolls, locked-in fillings, knots, braids, and twists.