Shaping Styles: Pan loaf

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

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Form a scaled portion of dough into a rough ball. Place the dough on a lightly floured surface and, with the palm of your hand, push lightly to degas slightly. Then pull the two top corner pieces toward you into the center of the now slightly flattened ball. Flip the ball over and tighten it by cupping your hands together gently around the top of the dough and carefully pulling the ball toward you, working quickly and easily until you have a nice round shape that stands up well. Set the round seam side down to bench rest. After it is done resting, when you are ready to create the final shape, using a scraper, turn the dough seam side up onto a lightly floured surface. Gently stretch both ends of the dough to form a rectangle and push lightly to degas. Working from the bottom up with the long side facing you, fold the bottom to the center and seal the seam with the heel of your hand. Then fold the top into the center and seal. If you are right handed (or reverse if you are left handed), place your left thumb on the center seam and fold the dough over your thumb, using your fingers to push the dough up and over your thumb, moving down the length of the dough. Use the heel of your hand to seal the dough closed at the seam that is at the bottom edge. Then fold the top over to the bottom edge and lightly seal the seam closed with the heel of your hand. Using a scraper, transfer the dough, seam side down, to a prepared loaf pan.