December 7, 2011 - 9:56am
free forming loaves
Need some help Guys
I am making bread for my restaurant
24 burger buns (got it)
4 free form loaves
after first rise i press the dough out to about 1" and square it with my dough cutter and divide and round my buns (don't need help for the buns), then i am left with a square that i cut by eye into 4 equal parts, i am not sure how to fold or form the loaves.
is there a Video i can watch??
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What sort of free form loaf loaf did you want to produce?
boule, batard, demi-baguette, baguette, fougasse
The other tip that I would give you is to scale all of your buns/loaves so that they are equal in size/weight.
large Torpedo 28-30 oz.
buns are 3 1/2 oz.
to taper the ends. Let it proof seam side down. Wet and slash before baking.
Video links:
http://www.thefreshloaf.com/node/22063/great-series-shaping-and-slashing-doughs