Jeni Wright, Eric Treuille, Le Cordon Bleu

Shaping Dough

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Once the dough has briefly rested it is ready to be shaped for baking. Choose from the traditional loaf shape baked in a tin or freeform shapes placed on floured baking sheets. Dinner rolls are another option.

Shaping for a loaf tin
Pat dough into an oval. Bring one short side to the centre, then the other. Place join-side down in greased tin.
Plaited loaf
For an even shape, plait from the centre of the ropes and work towards one end, then the other. Pinch ends to secure.
Plain round loaf
Pull the edges of a smooth ball up to meet on top. Pinch the edges to seal and turn the loaf over.