even rectangular loaf shape

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metropical on 6 Mar 2024 at 12:30

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?

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

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.

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.