How to Form Dough Into a Loaf of Bread

Hand-formed bread has a rustic appearance attained through the shaping process.

Forming a loaf of bread from dough begins with kneading. Kneading forms strands of gluten, the wheat protein that gives dough its elasticity and bread its chewy bite. The dough’s leavening agent introduces carbon dioxide, forming small pockets of air that give bread its texture, or crumb. Lean dough, the type commonly used to produce loaves of bread, contains only flour, water, yeast and salt. The shaping process determines what type of loaf is made, such as French or baguette.

Things You'll Need

• All-purpose flour
• Olive oil
• Mixing bowl
• Cling film
• Chef's knife
• Towel

Instructions

Knead the Dough

1. Lightly dust the work surface with all-purpose flour and turn out the dough ball onto it. Lightly oil a large mixing bowl and set it aside.

2. Grasp the bottom edge of the dough ball and fold it to the center. Press with the heels of your hands and rotate the dough a quarter turn clockwise.

3. Grasp the bottom edge of the dough and fold it to the center, again pressing with the heels of your hands. Rotate the dough another quarter turn.

4. Repeat the kneading and rotating process for approximately nine minutes, or until the dough feels taut and smooth.

5. Punch down the dough in its center and remove it from the bowl. Grasp the edges of the dough and place them in the center. Turn the dough over and form it into a ball.

6. Cover the dough loosely with cling film. Place the dough in a warm place and allow it to rise a second time.

French Loaves

1. Dust the work surface with all-purpose flour. Cut a 2-pound dough ball in half after its second rise. Cover one half with cling film and set it aside.

2. Stretch the dough into a large rectangle that measures 10 inches long and 6 inches wide. Bring the top and bottom edges of the dough to the center and press to seal.

3. Fold the ends of the dough to the center and pinch the seam to seal. Make sure all the seams are pinched tightly shut.

4. Turn the dough over, positioning it seam-side down on the work surface. Cover it loosely with a moist towel and repeat the shaping process with the other half of the dough.

5. Score the two loaves of French bread with a chef’s knife by making three diagonal cuts 1/4 inch deep into the top of each. Bake the loaves according to your recipe.

Baguette

1. Dust the work surface with all-purpose flour. Form a 10-ounce dough ball into a rectangle measuring 8 inches long, 4 inches wide and 2 inches thick.

2. Bring the bottom edge of the dough rectangle to the center and press to seal. Bring the top edge of the dough to the center and over the seam formed by the bottom edge. Press to seal and allow the dough to rest 10 minutes.

3. Bring the bottom edge of the dough to the center and press to seal. Again, bring the top edge of the dough to the center and over the seam formed by the bottom edge. Press to seal.

4. Position your palms side by side in the center of the dough. Roll the dough between your palms and the work surface using a gentle back-and-forth motion, applying slight pressure. Work your palms toward the ends of the dough as you roll it back and forth on the work surface, lengthening it slightly with each roll.

5. Return your palms to the center of the dough and repeat the rolling motion, working your hands from the center to the ends. Repeat the rolling process until the baguette reaches 14 inches long. Score the baguette with a knife by making four diagonal cuts 1/4 inch deep in its top. Bake the baguette according to your recipe.

Tips & Warnings

• Bake the bread in a loaf pan to form the shape commonly associated with sandwich bread. An 8-inch by 4-inch by 1/2-inch loaf pan holds 4 cups of dough; an 8 1/2-inch by 4 1/2-inch by 2 1/2-inch loaf pan holds 6 cups of dough; a 9-inch by 5-inch by 3-inch loaf pan holds 8 cups of dough.

References

• "Baking and Pastry: Mastering the Art and the Craft" The Culinary Institute of America; 2009
• The Fresh Loaf: Your First Loaf -- A Primer for the New Baker
• Steamy Kitchen: How to Make the Perfect Loaf of French Bread
• Them Apples: How to Make a Loaf of French Bread