October 16, 2023 - 8:46am
Proofing/Shaping Help for a flatter rustic loaf
Hello!
I'm trying to make a bread in the similar fashion to this one, but am unsure how to shape it and what vessel to proof it in. Any help is much appreciated!
Thanks
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Proofing/Shaping Help for a flatter rustic loaf
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I made a Rustica loaf recently:
https://www.thefreshloaf.com/node/72724/pain-rustique-using-san-joaquin-sourdough
It was easy. Basically, instead of shaping the loaf by forming a ball or log, pull the dough into a rectangle and fold it over on itself to the size you want.
I proofed it covered and free-standing.
TomP
These are simply cut out from a large slab of dough that rested on the table or a baking sheet until proofed, and then baked. It is very similar to ciabatta shaping techniques
Simple one step cut out to the desired width.
Two step shaping: cut out extra wide and fold towards centre