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I just stated making my own homemade bread. It is much easier than I thought....as so many things are once you do them
Anyway...for the bread bakers out there. What is the difference between shaping and rolling? Some recipes call for rolling the dough and some call for shaping the dough into loaves. Does it make a difference?
Rolling the dough into loaves will give you a more consistent shape and size than just shaping.
However, it also can produce unwanted air bubbles between the 'roll' layers, so you have to watch out for that. Watch where you put the end of the roll, as it will rise differently and be obvious if you do not smooth it sufficiently.
DH used to shape them but finds that rolling them is easier for a more consistent loaf.
My French bread calls for rolling it....my Amish white bread calls for shaping it...and my wheat bread is rolling it
I am confused...is there a purpose?
BTW, isn't it fun?
It can be fun, I made my mom's homemade orange Marmalade bread about a month ago and it was very easy and came out great. I recently made bricohe muffins and they did not come out like my mom's. They were smaller and not as nicely shaped, but then again she has been doing it 30 years. I froze them and will serve them on Easter for dinner. I'd be happy to share the recipes
It can be fun, I made my mom's homemade orange Marmalade bread about a month ago and it was very easy and came out great. I recently made bricohe muffins and they did not come out like my mom's. They were smaller and not as nicely shaped, but then again she has been doing it 30 years. I froze them and will serve them on Easter for dinner. I'd be happy to share the recipes
Yeah my shaping isn't the greatest yet, lol. I made 2 Sesame French loaves yesterday and they were kind of funny looking, lol. They still tasted great.
Share away. Maybe you can start a Favorite bread recipe thread. I will add a couple to it
Rolling the dough into loaves will give you a more consistent shape and size than just shaping.
However, it also can produce unwanted air bubbles between the 'roll' layers, so you have to watch out for that. Watch where you put the end of the roll, as it will rise differently and be obvious if you do not smooth it sufficiently.
DH used to shape them but finds that rolling them is easier for a more consistent loaf.
Thank you Although my rolling is a little wobbly, lol. I do a roll and then I try to pinch and shape it a little.
If you're making a loaf of bread, rolling it (then pinching the ends and folding under) will give the loaf a more consistant shape, and a finer texture than just "shaping" a blob of dough into a loaf.
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