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French-Type Loaves
Appears in
Published 2025
- Scale the dough into units weighing 12 to 18 ounces (335 to 510 g).
- Make up as shown in Figure 32.6.
Figure 32.6 Making French-type loaves.
(a) Flatten the rounded, relaxed dough with your hands or with a rolling pin.
(b) Stretch the oval with the hands to lengthen it.
(c) Roll the dough tightly.
(d) Seal the seam well. If a longer, thinner loaf is required, relax the rolled units again for a few minutes. Flatten them with your palms and stretch the dough lightly to increase its length. Once again, roll tightly and seal the seam. Roll the loaf on the bench under your palms to make it even and to stretch it to the desired shape and length.