Technique Question - Stabbing Loaf
Hello!
Over the years, I've been trying to master my grandmother's bread recipe. I have her handwritten recipe card and directions, but one part of the process always messes with me. Prior to baking her loaves, she would always "stab" the bread - she'd take a long knife and stab each loaf right down to the bottom of the tin - I have her old tin - you can see the dents in the bottom! I cannot, for the life of me, figure out a) when the right time to do this is? and b) why do this at all?
So, some details - it's an enriched sandwich bread made with all purpose flour, active yeast, salt, milk, butter, and a little bit of sugar. It is proofed twice in the bowl and one final proof in the tin. It is usually made in to double loaves (two buns in a 9 inch pan). The directions "seem" to indicate that that you stab the loaves just before baking. My family seems to remember it this way as well.
In my numerous attempts, I have tried proofing for less time, then stabbing = results in either smaller loaves due to lack of proof, or torn loaves due to too much oven spring. I have tried waiting for the bread to proof more, then stabbing = results in deflated or sunken loaves. Today I'm going to try a stab before the final proof, just to see what happens! The results are always very delicious and edible, but I'm just trying to figure out when she actually did this stabbing to result in perfectly puffed up, round loaves! Any ideas? Has anyone seen/heard of this stabbing technique before?
My other question is just out of curiosity - I know that most sandwiched breads are not scored, let alone stabbed. I'm just curious what the reason might be? Today, I may forgo stabbing one the loaves as a test, just to see what happens.
Thank you for your help!!
It's called 'stüpfeln' in German and it's a technique that fulfills the same purpose as scoring - creating strategic valves for gas release. So it's done just before baking.
However it seems to be more for flat and denser breads like rye, where you don't alter the structure that much. So I wonder why your grandmother applied it to sandwich loaves, especially since they usually don't need scoring.
I think you don't need to apply the stabs, at least not at this brioche.
Thanks! I did my experiment and the non-stabbed loaf was definitely better! I'm not sure how or why hers always turned out so well with the stabbing! Either way, thank you :)
Agree with BaniJP, stabbing isn't part of brioche-making (your recipe is a brioche variant) or part of sandwich loaf-making.
Stüpfeln seems similar to docking. Google "dough docking".
I make rye rolls and can see that stabbing wouldn't harm the form much, because of rye's general lack of structure (gluten) to begin with.
I would not stab, use stüpfeln technique or dock a brioche sandwich loaf.
That is very interesting! I also have some mysteries surrounding some of my grandmother’s recipes. Your story just makes me think of questions.
Is it possible that she didn’t stab all the way through, except for the first few times, which left the dents? Maybe she discovered the same thing you have, that it’s not helpful to go all the way through, and afterwards only went a 1/4-1/2 inch into each loaf from then on? But, the dents would be there, forever, anyway.
Yeah, this Stüpfeln is done only a few cm into the dough, not all the way through.
Scoring is appropriate, stabbing the entire depth of a sandwich loaf is not.
Docking is appropriate for a flat, or nearly flat dough, such as focaccia, pizza or shortcrust pastry.
Folks, with due respect to our grandparents, especially our grandmothers as Mothers' Day approaches, not all family recipes, myths and legends are accurate or true. This applies also to recipes.
I have recently been exposed to bread "family recipes" of acquaintances. These recipes have no connection with history or tradition in breadmaking culture, and under the best of circumstances do not make a good final product. Yes, many emotional connections and fond memories of family members are connected with these recipes. High quality baked goods, however, may not be as strongly connected.
Something to consider and question when working with heirloom recipes.