Bread shapes?

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Mrs Muggleton

Bread shapes?

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12-06-08 11:47

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I've been making bread a few times a week now and its working out fine, I much prefer the traditional hand baking method rather than using the breadmaker.

How do I get a traditional "cottage" shape loaf (one small blob on top of a larger blob!) as whenever I try, the dough all spreads out into one big blob after it has proven. I've tried reshaping it after proving it (which I believe you are not supposed to do as it takes the air out of it!) but it just spreads out again whilst cooking.

So how do I get it to retain its shape?

cwmhill

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Mature Shrub

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12-06-08 19:48

Mature Shrub

Are you using strong bread flour if you are the your dough is to wet also using milk instead of water makes dough soft, when you but your small blob on top and stick your finger in press it down till it touches the table but better still use your thumb or a thick handle thicker than your thumb

Oh use plenty of flour when kneading

CWM

Last Edited By: cwmhill 12-06-08 19:50. Edited 1 time.

Mrs Muggleton

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12-06-08 23:34

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Yes I've been using strong bread flour, and I've been using milk instead of dried milk as stated in the recipe (it says you can). Next time I will lessen the water quantity by the amount of milk used.

Thankyou cwm

PauleneS

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13-06-08 01:06

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Yes, floured wooden spoon handle thro the lot.

LynneBee

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13-06-08 08:18

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I think cwm meant that by using milk your dough is softer and this may be a reason why you are having one blob, try just using water, if it is hand made, I have never used Milk in making bread.

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