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Shaping Dough
Appears in
Published 1991
If baked on a baking sheet instead of in a tin bread dough can be made into many shapes, including rolls as well as loaves. Shape the dough before you leave it to rise a second time, unless you are using fast action easy-blend yeast, in which case shape it after the first kneading.
Grease the baking sheet before adding the dough so the baked loaves do not stick. Test that they are baked by knocking on the bases and then leave to cool on a wire rack.
To make a bloomer, flatten the dough to an oblong and roll up like a Swiss roll, tucking the ends under. Place on a greased baking sheet. Cut 3 diagonal slashes across the top, then allow to rise.
To make a cottage loaf, cut off one-third of the dough and shape both pieces into balls. Put the smaller ball on top of the larger one and place on a greased baking sheet. Push a floured wooden spoon handle through both balls.
To make a plait, roll the dough into 3 pieces each 30cm (12in) long. Place side by side and plait from the centre to each end. Pinch the ends together and fold underneath. Place on a greased baking sheet, then allow to rise.
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