When it has
risen sufficiently for the last time, depending on the process employed,
it should be kneaded again, if it must be reduced in size, and then
shaped into loaves and put in the pans. Here, again, much care should be
exercised, for the way in which bread is prepared for the pans has much
to do with the shape of the loaf after it is baked.
[Illustration: Fig. 11]
54. In order to shape the dough into loaves, first loosen it from the
sides of the mixing bowl, using a knife or a spatula for this purpose,
and then turn it out on a flat surface on which flour has been
sprinkled, as in preparing for kneading. Knead the dough a little, and
then cut it into pieces that will be the correct size for the pans in
which the loaves are to be baked, as shown at the right in Fig. 11. Dust
each piece with a small quantity of flour and knead it until the large
bubbles of gas it contains are worked out and it is smooth and round. In
working it, stretch the under side, which is to be the top of the loaf,
and form it into a roll that is as long and half as high as the pan and
as thick at each end as in the center. A good idea of the size and shape
can be formed from the loaf held in the hands in Fig. 11.
[Illustration: Fig. 12]
55. As each loaf is formed, place it in the pan in the manner shown in
Fig.
Pages:
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254