Home Bread-Bakers v106.n031.6
[Advanced]

Making a loaf keep its shape

Popthebaker@aol.com
Sun, 30 Jul 2006 11:47:09 EDT
v106.n031.6
Jennifer,
You could try using a Banneton for the final fermentation of the 
dough.  This is usually a wicker basket lined with well floured 
cloth. Actually almost any appropriately sized bowl will work. After 
scaling (dividing the dough) and rounding (forming the dough) place 
the dough in the banneton and let it ferment  until it retains a 
finger poke. Preheat the oven and baking stone and you are  ready to 
proceed. There are a couple of ways you can transfer the dough to 
the  baking stone. First is to turn it onto a well floured peel 
(large wooden paddle)  and then slide it onto the stone. The second 
is to turn the dough onto a round  of parchment and then transfer to 
the oven. (the second is easier) You can use  different shaped 
baskets to make long loaves, etc.

Slash the top of the loaves with a sharp knife to allow expansion of 
oven spring. Use a heavy pan for water in the shelf below the stone 
to generate steam that will allow oven spring and also help form the 
desired crust texture.

Pop