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Makeup and Panning

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

The dough is shaped into loaves or rolls and then placed in pans or on baking sheets. Hearth breads—breads baked directly on the bottom of the oven— may be placed in floured baskets or other molds after makeup.

Proper makeup or molding is of critical importance to the finished baked product. All gas bubbles should be expelled during molding. Bubbles left in the dough will result in large air holes in the baked product.
For both pan breads and hearth breads, the seam must be centered on the bottom to avoid splitting during baking. For units baked in pans, the pan size must be matched to the weight of the dough. Too little or too much dough will result in a poorly shaped loaf.

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