January 16, 2019 - 7:59am
basic shaping question
There is a recipe for german rolls that has been discussed previously in this forum.
http://hanseata.blogspot.com/2010/06/weizenbroetchen-german-rolls.html?_sm_au_=iVVn4b4jpqrr7jj8
In that recipe, the dough is divided into pieces, then shaped into rolls, then seeded and baked.
For other breads, there is a preshaping step, then a rise, then a shaping step.
I was just looking for some understanding of the two different approaches. Would the broetchen recipe benefit from a preshape?
Thanks
hcd
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preshaping is good but not neccesary. Especially for small breads, which are much less sensitive to bad shaping. In fact for small buns you can pretty much forego the standard boule shaping method and just preshape em into rounds with your dough scraper and bake them and they'll be fine as long as they don't go slack while proofing.