How to Shape a Loaf for a Tin – Bread Tip 122 – Bake with Jack

heyyo makers is Jack here bakery Jackhold on let me move these pears so itlooks like a different week rollinghello there welcome back to the bakeryJack YouTube channel where i share withyou live with my friend mike andexpertise every single Thursday ifthat’s your cup of tea and you’re newhere you’ve got about 120 videos tocatch up on and if you don’t want tomiss the next one click Subscribe I knowI’ve done a video like this before butI’m a little bit older a little bitwiser now I’m continuing on from theback-to-basics yeasted bread trilogy Idid a while ago I thought it seemed anappropriate time to revisit this topicand make something a little bit morethorough and hopefully a bit more usefulso I want to show you how to shape uploaves for different tins and I hope youget some value out of it cuts at a tableokay here we are the table and I’ve gota range of tins I’ll pop themeasurements up here and I’ll also putthem in the descriptions box underneaththis is a two pound loaf tin farmhousestylee it’s got stickers on cuz I putstickers on for classes and they justdon’t come off again that’s the firstone I’m gonna do a two pound loaf teaand the next one is a 1 pound loaf tinwhich is roughly half the volume isexactly half the volume actuallyprobably but that’s the one poundloading I’ll do a couple of those you’llsee them after and the other one I’mgonna do is this a long one okay a longtwo pound oh that’s your normal supounder that’s your long two pounderHayes the dimensions and that’s what itlooks like it’s a long one we treat thedough slightly differently cuz we got toget it to fit inside of that sin Ireally like this one it makes nice smallsandwiches for the kids but though Imake him for today’s demonstration hasthe following specification – straightup dough with 400 grams of white flour100 grams of brown or wholemeal flour340 grams of room-temperature water 10grams of olive oil 12 grams of freshyeast and 8 grams of salt okay the firstthing I’m gonna do before anything elseis grease up my tins I’ve done a videoon this before you don’t have to do itbut it’s a little bit more risky if youdon’t you can sort of do it two waysI’ve got fats of paper heresave you can use that inside like this[Music]hope that sounded nice on camera justlike that a thin coating or you can justdo it with a little drizzle of olive oillike this get your hands in and justwipe it all over the bottom like thatand all up the sides just you just wantto do to where you want to get anywhereideallynow that’s done I’ll pop them here tothe sighs I know get on lovey don’tso this dough is ready to shape okayI’ll put the method guide for you inshorthand underneath this video okay Imixed it I needed it I rested it for anhour I divided it and pre shaped it intothese lovely balls and then I left themfor another 15 minutes to relax andspread you can see it’s soft its relaxedit was a firm bouncy ball and now it’srelaxed a bit I realize here that FUPagain is there might be quite a bigpiece of the puzzle missing which is thedivide and pre shape stages if that’smissing for you and you want to see thatlet me know in the comments and I’ll doyour video just on dividing and preshaping it’s though as one time’s therecipe which means it’s about 870 gramsin total which is perfect for our topound tin as a guide I will do a 500gram of flour dough for a loaf in a twopound tin so this one this specificrecipe being 500 grams of flour makes itthough around about 870 grams by neverwork backwards from the size of the tinI just go 500 grams of flour that’senough to make the dough Fritz in andthat’s it first thing I’m going to do isleave my tin there out of the way givethis a little bit of dust on the topremember we’ve got a dusty side nowwhich is a top side and the sticky sidesunderneath so I’m gonna get my scraperunderneath remove it from the tablewhere it’s been resting and flip it upthe right way up okayalways check it doesn’t stick at thispoint you really don’t want things toostiff it sticks now and you’re doingstuff too it’s just gonna stick evenmore so if you need to have a littledust of flour underneath but nothingmajor if you can get away with it nowI’m gonna push it down my fingers likethis into a circle it will naturallyspread into a circle if I’m gentle withit and just push it down like theyshouldn’t give it a bit in knuckles ifyou want to just until what naturallyspreads into this disc again check itdoesn’t stick if it is sticking for anyreason you can sprinkle some flour onthe edge so your scraper and just shimmyit underneath like this loosen up fromthe table make sure it doesn’t stick nowI’m gonna make two folds you could putmy hairin underneath I’m gonna pull it outsideways like this this is the way I’vebeen doing in my classes for a long timenowfold one half over the top and the otherside over the top of that one I’m goingat the liberal angle and I wanted toshow you a few loaves so I could showyou this time and time again so youcould really understand what’s going onhere I’ve gone an angle I want it to bepointy here and wide here but where itis white on this length here to be aboutthe length of our tin no longer rightbecause then I’m going to roll this upin a minute’s gonna come down like asausage and as that sausage comes downit’s gonna get longer and longer if thisbits already too long for our tin sauceis gonna be too long for our team so nowagain just checking it doesn’t stickunderneath push it down like this myfingers and Knuckles back down to whereit was again let’s at the top piece andmake a little fold like that and stickit down okay this is the star of oursausage now as I roll this down I’mgonna give it a little bit of pressurewith my thumb’s here it’s really gentleit’s really not much just to plump it uplike that a little push to plump thissausage up not pushing on the sausagejust underneath where the new seam iscoming down roll push roll push rollpush push pushnice and tight and I’ve squeezed up thatseam into the table with my thumbs likethat so it’s joined okay now roll overso the tops back on the top and the newseam is underneath I give it a nice dustlike this but stuff like this less ismore really once you got that littleloaf shape you’re good to go now likethat pop into my team like this give ita little shake just to make sure it’s inthe right place don’t worry about holeslike this on the sides it’s gonnainflate its gonna feel that on its owndon’t feel the need to push it down likethat cuz you really don’t need to let’sput this to one side and I’ll do itagain with a smaller one so this timeinto one pound tin wishes partha sidesgot half the amount of dough that’sabout four hundred and thirty five gramsat though which is a dough made from 250grams of flour I would never do oneinstant them you’d always use half kiloflour make two lobes you can always putone in the freezer or whatever and dustthe top again like before make sure it’sa little bit everywhere get my scraperunderneath and flip it upside down samedealpush downyour fingers like this spit when yourknuckles into a circle hands gounderneath like this pull out sidewaysfold one side over and one side over thetop make sure this with before youcommit is not longer than the length ofyour tin here on the long sideokay now fingers and Knuckles push youback down where it was always make sureit doesn’t stick pick up a little bit offlour along the way if you need to tomake sure it doesn’t stick let’s takethe top bit down to start yourself offroll push roll push pull push pull pushpull push pull push all the way to theend like that give it a nice dust-up atthis point because that will help stopit from sticking to your tin make sureyour seam is underneath like this get itinside of your tin like that okay andthat’s another one done things like thisalways worth repeatin up in because youmight pick up something I said from thefirst two that you missed on the firsttwo or something I might say somethingvictim who knows let’s go upside downonto the table and push down like thisI’m gonna do something slightlydifferent with this one I’m gonna shapeit in the same way but I’m gonna do somecuts with a little knife on there okayso hands underneath pull it out sidewaysone side over one side over the top atthat angle make sure that’s not as longas your team that’s perfect now top itdown like that that’s me fingers I wasgetting a bit sticky there you don’twant a stick you want minimum say thatyou want minimum flour but you don’twant it to stick if you’re sticking andstruggling and have a little dust butthus tactically only on that side alittle bit on here on your fingers thatyou can’t even see just to stop yourselffrom stickingokay and now a roll push I’ll push I’llpush all push off is rubbish I’ll brushroll push down to the end squeeze upthat seam and now you’ve got this lovelybouncy sausage shape give it a nice dustall over I’m going to take my knife thistime before I put it in the tin andwe’ll give us some smashes like this onetwo three four five I’m gonna try andget in my 10 – we’re down the top nottoo bad that should open up nicely I’llput some pictures of the final thing onhere laterthat should open up nicely okay in thisknife I’ve used there’s a serrated knifeit’s just a tomato knife stuff like thiswhen you’ve just shaped it is easy tocut with a knife like this as opposed toa green yet or to keep a green yet forstuff when it is puffed up but loaf likethis when it’s nice and bouncy and knifelike this is perfectnext our next tin is this long atwo-pound okay so back up to our 870grams of dough which is one single batchof 1/2 kilo of flour I’m a duster topslightly flip it upside down into thetable and this time I gotta be carefulright because if it’s too short noamount of rolling out is gonna make itlonger it’s just gonna get tighter andit’s just gonna get more elastic II andit’s really not gonna help me out I’vegot one shot of this on video okay toget this just right we’ll see if I canmake it happen shall we a little bit ofdust underneath okay sticky on the toplike this push down a bit morethoroughly this time around because youwant it to be nice and bigideally okay now I’m a little look at myloafing okay I want it to be sort ofthat long so I’m just gonna push it downa little bit more degassing firming up alittle bit extra this time I could pullthis out if I fold it that over I’mgonna get a bit of a dog bone thinggoing on well got a skinny middle andfat ends on there so I’m gonna I thinkI’m not gonna do that okayI’m just gonna keep it like this andthen begin the roll from the top all daydown to the bottom roll push push pushpush push up against sticky there it’sokay little bit of flour should be okayalways check that you’re not stickingbecause the more you push into the tableif you are sticking the more you’regonna stick like glue to a table nowonce we’re here I’m just gonna take itbit by bit cuz we’re quite a long nowrolling on a push and rolling and pushone end to the other end and there we gothat looks all right to mesew a seam now underneath you can now gointo our team about this well yeah okayjust like that leaving is natural stateif that seam is underneath which isright on the bottom it’s okay it’s justgonna pop it’s gonna fill that space inthe gaps all bias outsit there nicely and puff up so therethey are these are not going to gostraight in the oven now if you in andout any doubts about that I did a videoabout the process of bread making in theyeasted bread back to basics series it’sgonna rest up now for another hour or sobefore they hit the oven and I’ll dothem for about 40 minutes 190 degreestoday and they should come out lovelyI’ll pop a picture hereand underneath I’ll leave the speck ofthe dough the measurements of the tinsand exactly the process of the dough Idid up till this point that you missedand there you have it that’s how toshape up a loaf in its in I hope thiswas helpful to you and don’t forget ifyou do think that a divide in a preshaping video is necessary if that wouldbe helpful to let me know in thecomments and I’ll make it happenI’ll see you next week for anotherweekly printmaking tip bye bye and thereit is thanks for stopping by for yourweekly bread making tip and even thoughthis might seem like a sense of deja vufor some of you I hope you’ve got someadditional value now this new updatedversion don’t forget the link to thehome bakers bulletin is always in thecomments box underneath if you don’twant to miss any of my content from theweek I’ll put it in a nice neat packagestraight into inbox every singleThursday sign up underneath see you nextweek