French Type Loaves

1. Scale the dough into units weighing 12 to 18 ounces (350 to 500 g).

2. Make up as shown in Figure 30.6.

Figure 30.6

Making French-type loaves.

Figure 30.6

Making French-type loaves.

(b) Stretch the oval with the hands to lengthen it. (c) Roll the dough tightly.

(a) Flatten the rounded, relaxed dough with your hands or with a rolling pin.

(b) Stretch the oval with the hands to lengthen it. (c) Roll the dough tightly.

(d) Seal the seam well. If a longer, thinner loaf is required, relax the rolled units again for a few minutes. Flatten them with your palms and stretch the dough lightly to increase its length. Once again, roll tightly and seal the seam. Roll the loaf on the bench under your palms to make it even and to stretch it to the desired shape and length.

(e) Place the dough seam-side down on pans dusted with cornmeal. Proofing the loaves on special trough-shaped pans maintains their shape. Proof. Wash with water. Slash with diagonal cuts or with one lengthwise cut; this can be done before or after proofing.

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