I make bloomers, and find they need quite a firm hand in the shaping to keep them going upwards not outwards. you need a good tight skin on the outside of the dough.
to manually shape a loaf and place it back in my Zo bread machine for the final rise and manual bake. It made a beautiful high rising perfect shaped loaf. Thanks for the link. I was using Peter Reinhart's BBA White Bread (with buttermilk) along with a tangzhong roux.
with conventional loaf forming methods. This technique of folding corners on the bottom and then folding in half lengthwise really makes a beautiful high domed loaf of sandwich bread. Looks like a loaf from a bakery.
Next time, aim for allowing it to expand by a bit less than double so that there is still the capability for further expansion as it bakes.
Paul
I make bloomers, and find they need quite a firm hand in the shaping to keep them going upwards not outwards. you need a good tight skin on the outside of the dough.
If you aren't sure, this is how I shape for a bloomer (not my video but same method)
http://www.youtube.com/watch?v=IKl_7C9tZ6g
to manually shape a loaf and place it back in my Zo bread machine for the final rise and manual bake. It made a beautiful high rising perfect shaped loaf. Thanks for the link. I was using Peter Reinhart's BBA White Bread (with buttermilk) along with a tangzhong roux.
There are some amazing video lessons on You tube for shaping and scoring. Amazing the diffference that the shaping makes isn't it.
with conventional loaf forming methods. This technique of folding corners on the bottom and then folding in half lengthwise really makes a beautiful high domed loaf of sandwich bread. Looks like a loaf from a bakery.