March 6, 2024 - 12:30pm
even rectangular loaf shape
is there some way that I can get loaf breads to be better-shaped end to end like one might get at the grocery?
When I shape in the pan, I try to punch down the center of the loaf so that the ends push up a bit, before I lame.
But the result always slopes off at both ends.
Or is there a better method?
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Change the size of the pans and/or bread. That's the most efficient. Enjoy!
Try a Pullman pan.
Here's a video showing big-time bread production. Skip ahead to 1:25 because the first bit is not about bread.
https://www.youtube.com/watch?v=9wlJbsNBUgc
Here's another one. This is basically PR for the equipment maker, but it's interesting. Here the ends are mostly flat and it seems to be because of the roll-up shaping and high-sided pans.
https://www.youtube.com/watch?v=u2tqG_iWAq4
TomP
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Darn, those links were in there when I pushed the "Save" button. This has happened to me before, a few days ago. I'll edit my post to add them, and here they are:
https://www.youtube.com/watch?v=9wlJbsNBUgc
https://www.youtube.com/watch?v=u2tqG_iWAq4
mmm, no wonder them breads is so tasty. robits!
haven't enough room here for either rig.
never thought of a Pullman. but that looks to make a brick-shaped loaf. I was more looking for the arch shape end to end.
You can bake it without a lid. The Pullman pan has higher sides than ordinary loaf pans, so you can get more of a well-defined end and still get a nice doming effect. You will have to tinker with the amount of dough.
Did you notice, in the 2nd video, starting around 2:48, the loaves had a widthwise score across the middle? At first it looked like two rolls end to end in one pan, but I think it was just a line across the top. It shows up for the rest of the video. Could that have some influence on the final shape?
Man, that oven was the size of a small city block.
interesting. I'll have to try that
I agree with you. I think it's a crosswise score. After baking, at around 5:20, you can see the score after baking. It's hard to tell what it's doing if anything beyond decoration, though.
I'm editing my whole post. There are two pieces of dough in each pan. The captioning mentions a "double dough" detector and a still shot makes it clear.
I will be trying this in awhile after my dough finishes rising. I don't know if it will create a flatter, more even shape, or if it is to strengthen a long loaf at the midsection. That's my guess, because I once had a 13" sandwich loaf bend in the middle while being depanned. The video also shows the ends of the loaves aren't shaped or tucked under, but left circular.
It's not pretty, but it is pretty flat.
interesting