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1. At the end of the cycle, the finished dough will almost double and be ready to shape. Remove the mold from the bread maker.
2. Lightly flour the table and gently remove the dough from the mold and place on the table. Hit the dough so that it lowers slightly and excess carbon dioxide comes out of it.
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3. Knead the dough for another 1-2 minutes, form into a tight ball. At this stage, you may need to cover the dough with a greased film or an inverted bowl with a prescription, and leave it for a few minutes. This will make the dough easier to work with. |
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The dough shaping technique depends on the shape of the loaf you want to cook. The following tips show you how to form simple loaves, buns and other forms from yeast dough.
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| BAGUETTE |
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1. To form a baguette or French loaf, roll out the dough into a rectangle about 2.5 cm thick, either with a rolling pin or with your palms.
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2. Beginning at the wide end, fold over one third of the dough and then fold over another third of the dough. Secure and repeat two more times, allowing the dough to rest between the folds to prevent tearing. |
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3. Stretch the dough slightly and roll it back and forth to form a stick of even thickness and desired length.
4. Place the baguette dough between a folded floured towel and leave in a warm place to rise. The towel will help the raised loaf to keep its shape.
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| BATON (BLOOMER) |
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1. Roll out the dough into a 2.5 cm thick rectangle. Roll on the wide side and place on a baking sheet, seam up. Cover and leave for 15 minutes.
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2. Turn the loaf over and place it seam side down on another baking sheet lined with flour. Use your fingers to tuck the sides and ends of the dough down. Cover and rise a little more.
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| BREAD IN THE FORM |
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Roll out the dough into a rectangle as long as a shape and three times its width. Fold the dough across (wide) by lifting the top third of the dough down and the bottom third up. Press well on the dough, turn it over and put in the mold.
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HOME BREAD (PEASANT)
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1. To make homemade bread, divide the dough into two pieces, in proportions of about one third and two thirds. Roll each piece into a round ball and place on baking sheets lightly floured. Cover with inverted bowls and let sit for 30 minutes or until dough has increased by 50%.
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2. Slightly flatten the large ball. With a sharp knife, cut out a cross about 4 cm in the very middle. Lightly brush the cross with water and place a small ball on top. |
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3. Using one or two fingers or the handle of a floured wooden spoon, make a hole in the top ball that goes through and goes into the middle of the bottom dough. |
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BRAIDED ROPE
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1. To mold the rope, divide the dough into 2 equal parts. Using your palms, roll each piece into a long rope 4-5 cm thick on a floured surface. Make both ropes the same length.
2. Place both ropes side by side, side by side. Cross the ropes starting in the middle. Continue until you reach the end, then pinch the ends and tuck the seam down.Turn the dough over and repeat the process, turning the dough in the same direction as the other part.
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BREAD STICKS
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To form a bread stick, roll the dough into a rectangle about 1 cm thick and cut into strips about 7.5 cm long and 2 cm wide. Use your palms to gently roll each stick into a long, thin rope; perhaps the rolled stick should be picked up and pulled at the ends so that it stretches slightly. If the dough still doesn't stretch well, let it sit for a few minutes and try again.
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FRENCH CROWN
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1. Roll the dough into a ball. Use your wrist to make a hole in the middle. Gradually enlarge the hole by turning the dough to form a circle with a 13-15 cm hole.
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2. Place the circle on a lightly oiled baking sheet. Place a small oiled bowl in the middle so that the rising dough does not fill the hole. |
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KRENDEL
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Roll out the dough with your palms into a rope about 25 cm long. Form an S from the rope, then tuck the ends to form a scroll. Leave some space for the dough to rise slightly.
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FORMING CROISSANTS
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1. Roll out the dough thinly on a floured surface and cut into strips 25 cm wide.
2. Cut each strip into triangles with a base of 15 cm and sides of 18 cm.
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3. Lay the base at a sharp angle towards you and 15 cm away from you, gently pull on the ends to stretch the dough to the sides. |
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4. Roll up a roll with one hand from the side of the base, so that at the end the sharp tip is at the bottom. At the end, bend the tips towards the sharp end to make a curved croissant. |
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BRAIDED BRAID
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1. To make a braided braid, place the dough on a floured surface and roll out. Divide the dough into balls - the number of balls depends on the amount of dough and how many braids you want to make.
2. Divide each ball into 3 equal pieces. Use your hands to roll each piece into a long thin rope and place them side by side.
3. Pinch the ends together and braid the ropes. At the end, pinch the lower ends and tuck the seam down.
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BRAIDED BRAID WITH FILLING
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1. Place the scythe dough on a floured surface. Roll out into a rectangle. Use a sharp knife to make diagonal cuts 2 cm wide along the wide sides of the rectangle. Put the filling in the middle of the uncut strip.
2. Fold up the narrow edge of the dough and then fold the strips one by one to form a braid covering the filling. Roll up the tip to seal the braid.
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TEST POSITIONING
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After the dough is formed, it must be left to rise again. Usually the dough is left in a warm place to double in size. How long it takes depends on the air temperature and the composition of the dough, but usually it takes 30-60 minutes.
It is important not to overexpose the dough or it will fall off in the oven or when you cut the top off before baking. It is equally important to let the dough rise enough, otherwise the loaf will be too dense.
To check if the dough is ready for baking, press on it with your finger - it should be firm, but not hard. The dent left by the finger should gradually fill and straighten out.
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| SLICING THE TEST
Cutting the dough before baking not only decorates the loaf or long loaf (like a French baguette), but also benefits. When the dough is put in the oven and it starts to rise again, the cuts help it to grow in volume without breaking or breaking at the sides.
The earlier you cut the dough, the wider the cuts will open in the oven. Depth is also important: the deeper the cuts, the more the bread will "open" during baking. Most recipes recommend cutting the bread before greasing and baking it. If you think the bread has risen too much, cut the bread not too deep to prevent the dough from dropping in the oven.
Use a sharp knife to make a nice cut. You can also use scissors to make pretty bun or bread decorations.
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Slicing a loaf
To make the loaf with a nice "parting" in the middle, you need to make a 1 cm deep cut along the entire length of the dough just before baking. This method can be used both before baking in a bread maker and before baking in the oven. Stick a very sharp knife into one end of the dough and slide it smoothly from one end to the other. But try to prevent the dough from reaching for the knife.
If you are sprinkling flour on top of the loaf, do so before slicing.
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Baguette cut
To cut the baguette, make 4-5 diagonal cuts of the same length over the entire surface of the loaf.
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USING THE SCISSORS TO DECORATE THE BUNS
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Using scissors, buns can be decorated in an original and beautiful way. Experiment with whatever comes to mind. For example, try this:
- Make a cross cut in the middle of the bun before baking.
- Make 6 horizontal or vertical cuts in a circle at an equal distance from each other. Leave for 5 minutes before baking.
- Cut the buns in four to five places along the edge, not reaching the center and immediately put in the oven.
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| BAKING CRUNCHY BREAD
 To get a crispier crust on the bread, steam in the oven. Moisture will first soften the dough so that it can rise and the loaf will be crispy. Moisture also improves the color of the crust by encouraging caramelization of the natural sugars in the dough. It is better to put a loaf on a ceramic tile without glaze or a stone, then the effect will be close to baking dough in an earthen or brick oven. Porous tiles or stone trap heat and draw moisture out of the bread as it bakes.
1. 30 minutes before baking, put a special stone on the bottom of the oven, then preheat the oven. Alternatively, the bottom of the oven can be laid with unglazed tiles, leaving space between them for hot air to move through the oven.
2. When the bread is ready to bake, use a spatula to place the bread directly on the tile or stone.
3. Using a spray bottle, spray water onto the oven walls during the first 5-10 minutes of baking. Try to open the oven as early as possible, spray the walls quickly and close the oven to avoid heat loss. Do not pour over the light bulb and oven fan.
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