122: How to Shape a Loaf for a Tin - Bake with Jack

heyyo makers is Jack here bakery Jack hold on let me move these pears so it looks like a different week rolling hello there welcome back to the bakery Jack YouTube channel where i share with you live with my friend mike and expertise every single Thursday if that's your cup of tea and you're new here you've got about 120 videos to catch up on and if you don't want to miss the next one click Subscribe I know I've done a video like this before but I'm a little bit older a little bit wiser now I'm continuing on from the back-to-basics yeasted bread trilogy I did a while ago I thought it seemed an appropriate time to revisit this topic and make something a little bit more thorough and hopefully a bit more useful so I want to show you how to shape up loaves for different tins and I hope you get some value out of it cuts at a table okay here we are the table and I've got a range of tins I'll pop the measurements up here and I'll also put them in the descriptions box underneath this is a two pound loaf tin farmhouse stylee it's got stickers on cuz I put stickers on for classes and they just don't come off again that's the first one I'm gonna do a two pound loaf tea and the next one is a 1 pound loaf tin which is roughly half the volume is exactly half the volume actually probably but that's the one pound loading I'll do a couple of those you'll see them after and the other one I'm gonna do is this a long one okay a long two pound oh that's your normal su pounder that's your long two pounder Hayes the dimensions and that's what it looks like it's a long one we treat the dough slightly differently cuz we got to get it to fit inside of that sin I really like this one it makes nice small sandwiches for the kids but though I make him for today's demonstration has the following specification - straight up dough with 400 grams of white flour 100 grams of brown or wholemeal flour 340 grams of room-temperature water 10 grams of olive oil 12 grams of fresh yeast and 8 grams of salt okay the first thing I'm gonna do before anything else is grease up my tins I've done a video on this before you don't have to do it but it's a little bit more risky if you don't you can sort of do it two ways I've got fats of paper here save you can use that inside like this [Music] hope that sounded nice on camera just like that a thin coating or you can just do it with a little drizzle of olive oil like this get your hands in and just wipe it all over the bottom like that and all up the sides just you just want to do to where you want to get anywhere ideally now that's done I'll pop them here to the sighs I know get on lovey don't so this dough is ready to shape okay I'll put the method guide for you in shorthand underneath this video okay I mixed it I needed it I rested it for an hour I divided it and pre shaped it into these lovely balls and then I left them for another 15 minutes to relax and spread you can see it's soft its relaxed it was a firm bouncy ball and now it's relaxed a bit I realize here that FUP again is there might be quite a big piece of the puzzle missing which is the divide and pre shape stages if that's missing for you and you want to see that let me know in the comments and I'll do your video just on dividing and pre shaping it's though as one time's the recipe which means it's about 870 grams in total which is perfect for our to pound tin as a guide I will do a 500 gram of flour dough for a loaf in a two pound tin so this one this specific recipe being 500 grams of flour makes it though around about 870 grams by never work backwards from the size of the tin I just go 500 grams of flour that's enough to make the dough Fritz in and that's it first thing I'm going to do is leave my tin there out of the way give this a little bit of dust on the top remember we've got a dusty side now which is a top side and the sticky sides underneath so I'm gonna get my scraper underneath remove it from the table where it's been resting and flip it up the right way up okay always check it doesn't stick at this point you really don't want things too stiff it sticks now and you're doing stuff too it's just gonna stick even more so if you need to have a little dust of flour underneath but nothing major if you can get away with it now I'm gonna push it down my fingers like this into a circle it will naturally spread into a circle if I'm gentle with it and just push it down like they shouldn't give it a bit in knuckles if you want to just until what naturally spreads into this disc again check it doesn't stick if it is sticking for any reason you can sprinkle some flour on the edge so your scraper and just shimmy it underneath like this loosen up from the table make sure it doesn't stick now I'm gonna make two folds you could put my hair in underneath I'm gonna pull it out sideways like this this is the way I've been doing in my classes for a long time now fold one half over the top and the other side over the top of that one I'm going at the liberal angle and I wanted to show you a few loaves so I could show you this time and time again so you could really understand what's going on here I've gone an angle I want it to be pointy here and wide here but where it is white on this length here to be about the length of our tin no longer right because then I'm going to roll this up in a minute's gonna come down like a sausage and as that sausage comes down it's gonna get longer and longer if this bits already too long for our tin sauce is gonna be too long for our team so now again just checking it doesn't stick underneath push it down like this my fingers and Knuckles back down to where it was again let's at the top piece and make a little fold like that and stick it down okay this is the star of our sausage now as I roll this down I'm gonna give it a little bit of pressure with my thumb's here it's really gentle it's really not much just to plump it up like that a little push to plump this sausage up not pushing on the sausage just underneath where the new seam is coming down roll push roll push roll push push push nice and tight and I've squeezed up that seam into the table with my thumbs like that so it's joined okay now roll over so the tops back on the top and the new seam is underneath I give it a nice dust like this but stuff like this less is more really once you got that little loaf shape you're good to go now like that pop into my team like this give it a little shake just to make sure it's in the right place don't worry about holes like this on the sides it's gonna inflate its gonna feel that on its own don't feel the need to push it down like that cuz you really don't need to let's put this to one side and I'll do it again with a smaller one so this time into one pound tin wishes partha sides got half the amount of dough that's about four hundred and thirty five grams at though which is a dough made from 250 grams of flour I would never do one instant them you'd always use half kilo flour make two lobes you can always put one in the freezer or whatever and dust the top again like before make sure it's a little bit everywhere get my scraper underneath and flip it upside down same deal push down your fingers like this spit when your knuckles into a circle hands go underneath like this pull out sideways fold one side over and one side over the top make sure this with before you commit is not longer than the length of your tin here on the long side okay now fingers and Knuckles push you back down where it was always make sure it doesn't stick pick up a little bit of flour along the way if you need to to make sure it doesn't stick let's take the top bit down to start yourself off roll push roll push pull push pull push pull push pull push all the way to the end like that give it a nice dust-up at this point because that will help stop it from sticking to your tin make sure your seam is underneath like this get it inside of your tin like that okay and that's another one done things like this always worth repeatin up in because you might pick up something I said from the first two that you missed on the first two or something I might say something victim who knows let's go upside down onto the table and push down like this I'm gonna do something slightly different with this one I'm gonna shape it in the same way but I'm gonna do some cuts with a little knife on there okay so hands underneath pull it out sideways one side over one side over the top at that angle make sure that's not as long as your team that's perfect now top it down like that that's me fingers I was getting a bit sticky there you don't want a stick you want minimum say that you want minimum flour but you don't want it to stick if you're sticking and struggling and have a little dust but thus tactically only on that side a little bit on here on your fingers that you can't even see just to stop yourself from sticking okay and now a roll push I'll push I'll push all push off is rubbish I'll brush roll push down to the end squeeze up that seam and now you've got this lovely bouncy sausage shape give it a nice dust all over I'm going to take my knife this time before I put it in the tin and we'll give us some smashes like this one two three four five I'm gonna try and get in my 10 - we're down the top not too bad that should open up nicely I'll put some pictures of the final thing on here later that should open up nicely okay in this knife I've used there's a serrated knife it's just a tomato knife stuff like this when you've just shaped it is easy to cut with a knife like this as opposed to a green yet or to keep a green yet for stuff when it is puffed up but loaf like this when it's nice and bouncy and knife like this is perfect next our next tin is this long a two-pound okay so back up to our 870 grams of dough which is one single batch of 1/2 kilo of flour I'm a duster top slightly flip it upside down into the table and this time I gotta be careful right because if it's too short no amount of rolling out is gonna make it longer it's just gonna get tighter and it's just gonna get more elastic II and it's really not gonna help me out I've got one shot of this on video okay to get this just right we'll see if I can make it happen shall we a little bit of dust underneath okay sticky on the top like this push down a bit more thoroughly this time around because you want it to be nice and big ideally okay now I'm a little look at my loafing okay I want it to be sort of that long so I'm just gonna push it down a little bit more degassing firming up a little bit extra this time I could pull this out if I fold it that over I'm gonna get a bit of a dog bone thing going on well got a skinny middle and fat ends on there so I'm gonna I think I'm not gonna do that okay I'm just gonna keep it like this and then begin the roll from the top all day down to the bottom roll push push push push push up against sticky there it's okay little bit of flour should be okay always check that you're not sticking because the more you push into the table if you are sticking the more you're gonna stick like glue to a table now once we're here I'm just gonna take it bit by bit cuz we're quite a long now rolling on a push and rolling and push one end to the other end and there we go that looks all right to me sew a seam now underneath you can now go into our team about this well yeah okay just like that leaving is natural state if that seam is underneath which is right on the bottom it's okay it's just gonna pop it's gonna fill that space in the gaps all bias out sit there nicely and puff up so there they are these are not going to go straight in the oven now if you in and out any doubts about that I did a video about the process of bread making in the yeasted bread back to basics series it's gonna rest up now for another hour or so before they hit the oven and I'll do them for about 40 minutes 190 degrees today and they should come out lovely I'll pop a picture here and underneath I'll leave the speck of the dough the measurements of the tins and exactly the process of the dough I did up till this point that you missed and there you have it that's how to shape up a loaf in its in I hope this was helpful to you and don't forget if you do think that a divide in a pre shaping video is necessary if that would be helpful to let me know in the comments and I'll make it happen I'll see you next week for another weekly printmaking tip bye bye and there it is thanks for stopping by for your weekly bread making tip and even though this might seem like a sense of deja vu for some of you I hope you've got some additional value now this new updated version don't forget the link to the home bakers bulletin is always in the comments box underneath if you don't want to miss any of my content from the week I'll put it in a nice neat package straight into inbox every single Thursday sign up underneath see you next week

Channel: Bake with Jack

Views: 297,026

Keywords: tin, how to, shape, 2lb tin, bread pan, loaf, make a loaf fit, pan loaf, farmhouse

Id: 6zW9LX9ALSI

Length: 13min 14sec (794 seconds)

Published: Thu Oct 31 2019