爱做面包的太阳花
Jul 22, 2021
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Pullman Loaf Shaping ❤️ Shaping Hotel Pullman Bread from a Few Days Ago
吐司整形❤️前几天做的旅馆吐司整形
💡 Baker's Q&A & Troubleshooting (6)
Distilled from Author's NotesQ:Did you place the dough straight into the loaf pan after rolling and coiling it just once?
A:Yes, that's right. It is rolled out and coiled just once.
Q:After the first proof and before dividing the dough, do I need to press out all the gas completely, or just part of it? I never seem to degas it thoroughly after the first proof, and I'm afraid to knead it and damage the gluten. After dividing, I can still clearly see small air bubbles on the dough.
A:You don't need to press it all out at once. As you roll out and coil the dough later, you will naturally press out the remaining gas.
Q:What kind of gloves are you wearing, and where did you buy them?
A:I bought them at Costco a few years ago. They went out of stock during the pandemic, so I'm not sure if they carry them now.
Q:What is bulk fermentation (first proof)? Every time I bake, I just give the dough a 15-minute bench rest and put it straight into the Pullman loaf pan to proof.
A:Bulk fermentation is the first proof. Proofing the shaped dough inside the Pullman loaf pan is the second proof (final proof).
Q:Hello! At the end, when folding the left side toward the right, should it overlap on top of the piece that was first folded over from the right? I couldn't see clearly in the video. Thank you!
A:Yes, they overlap.
Q:Why is the dough still so sticky on my hands after proofing?
A:Dust your hands and work surface lightly with flour, and pay attention to your hand movements. When handling proofed dough, use a gentle touch so you don't tear the outer skin. That outer skin acts like a protective membrane. If you tear it, the dough turns sticky; if you keep it intact, it locks in the moisture inside and keeps the dough from sticking. When shaping into a tight ball (boule), cup the dough and pull downward and inward to tighten it, as if stretching that protective membrane smoothly around the ball. Keep your touch light and you'll gradually get a feel for it. Keep at it!
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