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Creating a spine and shaping a loaf
Appears in
By Ruth Clemens
Published 2013
Dough needs a ‘spine’ so that the loaf will rise upwards rather than flowing outwards. This is especially important for free-form loaves. Flatten out the dough on the work surface into a rough round, for a round free-form loaf, or rectangle for a tin (pan) loaf (1).
Take the edge of the dough and fold it in to the centre.(2) Continue all the way around the edge of the dough, folding in to the centre (3). Repeat the process again, working around the dough, folding in to the middle until the dough is tightened and you can’t fold in any more.
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