24: How to stop your dough from spreading out flat! - Bake with Jack

hey home bacon is Jack here our bank with Jack Coe got UK bring in your weekly bread making soup every single Thursday today I want to talk to you about shaping bread because this has come up a couple of times from a couple of people one from and Instagram one from Kim in a class a couple of other people in a class has mentioned that when they're making a loaf of bread look around loaf like a Cobb loaf or something and they're proving it on a tray or in a basket when they turn it out of that basket or when it's on that tray proving it spreads sideways you spell it being nice and full and plump and it's a real shame and I believe it's down to the shaping technique and I'm going to show you I put some dough here can show you what's going on and I'm going to do two different ways of shaping one is in real nice way to build tension and it's really important to build potential we must build tension across the top of the dough and I'll speak about it all the time I did touch on it on another shape in the loaf recipe video it's all about tension you've got two sides here so you've got a sticky side and a nonstick side the top is a weak nonstick the underside is always nice and sticky right because the underside is sticky you can make all your fold in all your joins there which means they all stick to each other and the seam is hidden underneath the top of your though the nonstick side is where you build all the tension you make it real nice and tight across the top it's almost like there's a thin skin on the outside nice and elastic and you tighten up real nice and a hose a real nice shape I'm going to show you what I mean I've got a dough to show you what I mean the second though I'm going to do I'm just going to roll it up into some sort of balls and see what happens right see which one comes up nice and tall and prowl and see which one spreads all over the place I'm pretty sure I know and if this is happening to you this should get bottom of your issue as well I'm going to get the dough okay so I've made this dough right and this pretty straightforward recipe and it's a standard though I've needed it I've worked it let em rest for about an hour hour and a half and now it's ready for shaping up cut into two pieces right I'm going to do one bit one piece I'm just going to fold up like this a little bit we're just going to I can't even do it I'm just going to roll it into a ball cut it up into a ball shape like that I can't even I can't even do it just going to Pat it into a ball something like that maybe I don't know this is like a to the extreme example of something that is not the right thing to do right so that'll do I leave on this approve right I leave on this approve I'll get a perfect shot on the soil on the side and chill out for it right this one I'm going to show you how to do it little bit of flour now this though is already upside down so the top is underneath is always nonstick always check is not sticky now to make this into a nice tight ball I'm just going to take a piece here this so I pull over towards me like that stick it down give it a little turn so this point of it give a little turn take this bit give it a little turn take this bit and you can do this over and over what's that a test lost count nine ten and the more you do it the tighter it becomes on this side which is the top now so the tighter it becomes and the trick here is to pull a big piece right I'm just listening to the dough and feeling about what it's telling me right you just take this piece and bring it over and you can take less and less at a time as it becomes tighter and tighter and tighter and tighter right nice tight ball like this now at this point you can do a little bit of this if you like just to find enough a little bit extra trying to go too tight and it'll split on the top and you get a big crackle on the top get your train now you can see nice and tight on the top it's real response has been bouncy and strong and I can confidently put that on a tray thus the Vitara flower and that's going to come up nice and tall and proud right because of the tension on the top there are loads of ways of doing this those are ways but the tension always is across the top keep it a nice scent tight somewhat like it like I said earlier it's like a skin on the top it's almost like an elastic a skin on the top keeping it nice round ball so that's that one there one here and it's spread out already see how its spread out already just rest them for that minute or so I'm going to put a cloth on the boat like this let them rest for a bit we'll come back another look at a minute later and see how they're getting on so your dose sort of structure now right after you finish kneading you're developing that structure the elasticity developing the gluten giving that those strengths and building that structure right so that's why it's important now it's not as simple as just roll into a ball and putting it on the tray or putting in a basket you really got to treat it in the right way to keep the structure that you've built already and sign up in the right way so it goes exactly where you want it because if you just do roll it all up into a ball it will go wherever it likes you have to create some sort of like restriction on some sort of boundary so it can only go on one way which is up which is nice and tall and proud that's the only check back to this in a minute hey so time has passed hey hey time is passed and like those nicely written and this is the difference between the two okay so number one now I just rolled up into a ball this is what looks like it's still going to be nice it's still going to be delicious all is not lost it's going to really pop up in the oven as well just a little bit flat a little bit see where I got away with it right it's not perfect this is the one where tightened up the tension on the top across the top into a nice round ball and this is what it looks like here's a difference yeah look at that bad boy it's just been proven on a flat train and it's how it's shaped it's nice and proud and round and that's going to go in the oven when it's going to get a little bit of a boost as well it's going to get a bit of that oven spring when it hits that heat and it's going to come up a little bit further which is wicked hopefully keep it nice and round due to that tension and I'm going to put a couple of pictures on here in a minute and a sort of semi montage for you to see the final baked products anyway I hope this has helped you out pitch the montage is coming right now [Music] I hope this has helped you out if it helps your life comic nice and proud found me a picture because it never gets old I love it you can hashtag me into a picture on Instagram or Twitter our hashtag base with Jack and old definitely see it give you a shout out or you can send me an email info our base with Jack your coat you take and if you want to make it landed lovely simple delicious they cost low offer on resurrected the old recipe from the old website I've put it onto my new website in the blog section of the link somewhere here or maybe up there and you can have a little go in how many little go thank you very much to do this every single Thursday I get your questions in and let me know visiting you're struggling with an object on top of each shoe thanks [Music]

Channel: Bake with Jack

Views: 740,544

Keywords: Bread, shaping, loaf, cob, shape

Id: ww78_SfGyQE

Length: 8min 29sec (509 seconds)

Published: Thu Feb 16 2017