5.3 Bread Shaping Techniques Explained
Key Concepts
- Boule
- Baguette
- Ciabatta
- Focaccia
- Challah
Boule
Boule, meaning "ball" in French, is a round loaf of bread. To shape a boule, first, ensure the dough is well-kneaded and rested. Gently fold the dough into itself to create a tight surface. Then, shape it into a smooth, round ball by cupping your hands around the dough and rotating it on the work surface. This technique ensures an even rise and a smooth, attractive crust.
Example: A classic sourdough boule is shaped by folding the dough several times to create tension, then forming it into a round ball. This results in a loaf with a dense, chewy interior and a crispy crust.
Baguette
Baguettes are long, thin loaves of French bread. To shape a baguette, roll the dough into a long, thin cylinder. Start by flattening the dough into a rectangle, then roll it up tightly from one end to the other, ensuring the seam is on the bottom. Use your hands to gently elongate the dough into a baguette shape, ensuring it is even in thickness.
Example: In a traditional baguette recipe, the dough is shaped into three equal lengths, each about 14 inches long. This ensures the baguettes bake evenly and develop a crispy crust with a soft, airy interior.
Ciabatta
Ciabatta, meaning "slipper" in Italian, is a flat, elongated loaf with a rustic appearance. To shape ciabatta, stretch the dough into a rectangular shape without deflating it. Use a bench scraper to gently lift and fold the edges of the dough towards the center, then transfer it to a baking sheet. This technique preserves the dough's air pockets, resulting in a light, airy crumb.
Example: When making ciabatta, the dough is often shaped into two long, flat loaves. This ensures the bread bakes evenly and develops a characteristic open, holey texture.
Focaccia
Focaccia is an Italian flatbread often seasoned with herbs and olive oil. To shape focaccia, spread the dough evenly on a baking sheet, using your fingers to dimple the surface. This technique allows the dough to rise evenly and creates a textured surface that holds the oil and herbs. Ensure the dough is not too thick to ensure even baking.
Example: In a rosemary focaccia recipe, the dough is spread into a rectangular shape on a baking sheet, then dimpled with fingers and seasoned with olive oil and fresh rosemary. This results in a flavorful, soft flatbread with a crispy, golden crust.
Challah
Challah is a braided Jewish bread often served on ceremonial occasions. To shape challah, divide the dough into equal portions and roll each into a long, thin rope. Braid the ropes together, ensuring the strands are tight and even. Pinch the ends together to seal the loaf. This technique creates a decorative and flavorful bread with a soft, rich interior.
Example: A traditional challah recipe involves braiding three or six strands of dough. This results in a beautifully braided loaf with a golden, shiny crust and a soft, slightly sweet interior.