Shape Dough for Baking Bread

Video Transcript

"Hi I'm Karen for Expert Village now we are ready to shape the loaves and put them in the pans. Our dough has been rising for about a hour, it is definitely double in bulk as you can see. We are going to punch this dough down and shape it and put into our pans to rise a second time. Put a little flour on the surface, take that dough you see it slides right out cause we oil the bowl and because this receipt yields 2 loaves we are just going to cut that right in half. We would cut that in half, we would set one aside and now at this point you want to punch all the air out of the dough and we are going to form into a rectangle shape like this push out all the air. You can turn it over and push out all the air and then you are going to roll sort of like a jelly roll style. Fold that up and tuck the ends a bit and place that into one of our prepare pans. We would put a little plastic wrap over that. You want to put a plastic wrap over it to keep the dough moist and not form a crust on the top. If it dries out it would form a crust and you would have some cracking. You want to keep that dough nice and warm and moist and that is going to sit for about a 1/2 an hour. Lets do our second loaf a little bit of flour on the surface you are going to suppress all the air out off your going to use your knuckles and turn it over get all the air out of the dough. This is called punching down and then you can roll that up just like a jelly roll. It has a nice feel to it, nice and soft, it is satiny and tuck in those ends and then we are going to put it our second prepare pan and we are going to cover that again with little plastic wrap. These are going to sit for a 1/2 hour until it double in bulk and then we are going to put it in the oven. "