Bread Baking Recipes & Secrets by Taylor Angela

Author:Taylor, Angela [Taylor, Angela]
Language: eng
Format: mobi
Published: 2012-03-28T16:00:00+00:00

Shaping. Shaping is entirely a matter of personal preference. Certain breads have characteristic appearances; French baguettes are long and spear-like, Challah is braided, and Foccacia is flat and punctured. Whatever look you choose for your bread, be sure to maintain the tight surface. Also, handling the bread for too long can make it tough. Be sure to have a plan for the appearance before you start to shape.

Panning. Immediately after shaping, place the bread on the pan you plan to bake it in. This is where the bread will go through its second rise. This step seems very easy, and yet your bread will be ruined if you try to transfer it after it has proofed. Silicon baking mats are perfect to place beneath your bread, but if you are going for a crisp bottom, it’s a perforated baking pan you want. Just choose something large enough to support the more than two-fold growth your bread will undergo during proofing and in the oven.

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