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Shaping a Tin Loaf
Appears in
Published 2016
Press and stretch the dough out to form a rectangle about the same length of your loaf tin, with the long side closest to you. Hold your hands flat, palms facing towards you, with the fingers touching. Put them under the edge furthest from you to lift and fold about a quarter of the dough towards you.
As you fold the far edge over, use the lower side of your hands to push the dough from you slightly to create tension on the outer surface and pinch it down. Return your hands behind the dough and repeat these steps once or twice more to pinch the seam closed. Carefully place the dough, seam-side down, into the greased bread tin.
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