Then cut the paper at the four corners as seen in the photo. Always grease a tin before using, and line with baking paper if making a very wet dough such as focaccia. Your dough should now resemble the shape of a cross. Or watch the video to see more. Want more bread making tips? Secondly, shaping can help create a consistent crumb, or inside, to your finished loaf, if that’s what you want. I use plastic disposable knife, that doesn't scratch the tin - or you can use your plastic dough scraper. Here are my basic steps on shaping a tin loaf. One thing you’ll notice in the video is that I don’t flour the surface before I start. These cookies will be stored in your browser only with your consent. You can also join my supportive community of home bread bakers over on Facebook. It is mandatory to procure user consent prior to running these cookies on your website. Continue until you’ve worked all the way around the dough. The weight measurement refers to the weight of dough shaped and placed in the tin. This basically means to wipe them with vegetable or sunflower oil and then bake them empty on high temperature for 20-30 min. If you have proper bread tins (usually made from white galvanised metal) and they are brand new - they need to be 'seasoned'. I normally don’t wash my bread tins, just wipe them clean with paper towel. Easy. Skill level. Equipment you will need for this technique. The last stage is to roll up the dough into a sausage. Step 3. Flatten the dough slightly. We'll assume you're ok with this, but you can opt-out if you wish. Tuck the sides in as you go. This website uses cookies to improve your experience. Get a large pan or something similar, larger than your tin and able to withstand the hot temperature - I use an empty washing up sink. Fortunately, it is not really a common problem if you are using cake or modern bread loaf tins, which are usually non-stick or coated with a ceramic. If you still get problems with bread sticking to your bread tin, this is what you need to do. Now pour cold water in your sink or pan- about 3-4 cm high deep or more if you can. Using a tin to bake your loaf is great if you’re just starting out, as it will help contain your efforts and stop the dough splitting and spreading during baking. She has written a brilliant article on what to do when your bread tin sticks. This website use cookies to ensure you get the best user experience on our website. (The assumption is that your bread is baked – which is about 25 min for large loaf and that you are just about to turn the bread out of the bread tin to test whether it’s baked properly.). Then flip the dough over, cup your hands and rotate the dough on the surface to form a loose ball. If you’ve enjoyed this blog, or have any further breadmaking questions, do let me know in the comments! By shaping, you will pull these bands tight across the top of your dough, creating tension that holds the dough in place as it rises again, filling out with gas produced by the yeast. It really depends on what type of bread tins you have. [caption id="attachment_2357" align="alignnone" width="680"]. We also use third-party cookies that help us analyze and understand how you use this website. (The assumption is that your bread is baked – which is about 25 min for large loaf and that you are just about to turn the bread out of the bread tin to test whether it’s baked properly.) And yes, like you, I was standing with a hot bread tin in my hands trying to shake the bread out and no amount of persuasion worked. But opting out of some of these cookies may affect your browsing experience. From sharing great bakes and recipes to asking and answering key breadmaking questions, there’s plenty to learn and join in with. If they are new non-stick cake loaf tins or non-stick bread tins most of them are fine to use with just oil (any vegetable or sunflower) and smear it all round the tin just before you put your bread dough in. Well this is what I have tried and tested over the years of my bread baking experience. This means that a thin layer of oil stays on the walls of the tin for your next bake. Your bread tins will still need to be oiled every time you use them and wiped clean with kitchen paper towel to remove any old bits of bread or flour from your previous baking. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Traditional loaf tins often come in 1lb (450 – 500g) or 2lb (800g) sizes. If you still get problems with bread sticking to your bread tin, this is what you need to do. Flatten the rested dough into a rectangle roughly the length of the tin you’re going to use. It always depends on what you’re cooking, your experiences with that recipe, and whether or not it is worthwhile for you. I have discovered a quick… The oven temperature needs to be quite high – at least 180 -200 C. Ideally this needs to be done several times, before the oil 'soaks' in to the tin. Firstly, shaping builds structure within your dough. Repeat for the two sides of the cross. The quicker I can get it done, the better! Pinch each corner in turn, stretching them out and folding into the middle. You can try to loosen your bread with blunt knife, just run it around the inside of your bread tin edge. Imagine it’s like a balloon being inflated and shaping creates the outer skin of the balloon. How to line a rectangular cake tin. I will be showing you how to line a loaf tin in 3 simple and quick steps! Watch this video, or read on, for tips on how to shape dough for a tin loaf. ... - Place the parchment onto the base of the tin and push the sides into place. Then check to see if it is ready to come out easily - if not leave it for another 5 min. Or why not check out more breadmaking recipes, hints and tips on the blog. I have another guide for you!!! But you could find yourself in a tricky situation, if you have an older bread tins or like me use vintage and professional bread tins. People often ask me, "What do I do, when my bread tin sticks?". Try to avoid using flour if you can as you’ll just incorporate dry flour into your loaf. For the best experience on our site, be sure to turn on Javascript in your browser. At the start of my bread making classes, most people often think that the kneading will be the hardest part of making their loaves of bread by hand. Cover with the bowl and leave the dough to rest for 10 minutes. Grease your tin then lay it on top of some greaseproof paper, making sure the paper is big enough to cover up the sides of the tin. "The first stop for any serious baker"
Step 2. Before you can bake your dough, you’ll need to shape it into whatever loaf you want to bake. Terms and conditions for purchase of online courses, gift vouchers or places on courses. The store will not work correctly in the case when cookies are disabled. This category only includes cookies that ensures basic functionalities and security features of the website. The Observer, BakeryBits Ltd is registered in England and Wales Company Number: 07532849 VAT Registration Number: GB 990 1757 94 / EORI GB990175794000. Just in case you are wondering...no, I’m not a bread whisperer, it's the steam and cold water that does the trick and releases the tins. For the best experience on our site, be sure to turn on Javascript in your browser. Magdalene Marsden is a customer of BakeryBits who has been baking for many years and teaches baking from her beautiful Victorian kitchen as Cocoa & Heart. Using a tin to bake your loaf is great if you’re just starting out, as it will help contain your efforts and stop the dough splitting and spreading during baking. When I had my new professional galvanised bread tins, my bread would stick quite a lot and this has always worked! This website uses cookies to improve your experience while you navigate through the website. I’m sure there are some other methods out there – so let us know what works for you! You also have the option to opt-out of these cookies. Take the tin out of oven, when you think the bread is ready and dip your tin (with the sticking bread) in the cold water and leave for 5 min. If they stick, just add more oil next time. Pinch out one side of the dough, stretch it out and fold it back into the middle. Traditional loaf tins often come in 1lb (450 – 500g) or 2lb (800g) sizes. So what did I do? These cookies do not store any personal information. Your dough should now be tightly folded up. Pinch the top and bottom of the cross shape together, stretch them out and fold into the middle. Gluten strands in the dough act like stretchy elastic bands. Necessary cookies are absolutely essential for the website to function properly.