This is how it works: Shape the perfect bread dough

This is how it works: Shape a bread dough correctly

If you are just starting out in the art of baking, you should bake your bread dough in loaf pans. This is because they ensure that the bread does not spread. But at some point, you will want to bake bread that doesn't need a loaf pan and looks like it came from the bakery. Even if you don't succeed so well at the beginning, you shouldn't give up - because it's worth it. And with master baker Roman Höcke's tips, the bread dough will be ready in no time at all.

via steffen.gippner

07/01/2016, 11:26

Knuspriges, duftendes Brot selbst gebacken – mit Roman Höckeles Tipps wird's was — Bake your own crispy, fragrant bread - with Roman Höcke's tips

First, the dough is pulled into a rectangle

In the second step, one section is folded upwards to the middle

Once well folded, the shaped bread dough can now be baked into bread

Master baker Roman Höckele gives valuable tips for baking

We now start to give the bread dough some tension (stability). After the dough resting phase, place the dough on a lightly floured work surface and do not knead it any more - as the kneading process is already complete. Flatten the dough slightly with floured hands and gently pull it into a square. Fold the top half in towards the middle, place the bottom half on top and flatten again. After resting the dough for 5 minutes, shape it into a round as follows. To do this, pull some of the dough slightly outwards from the bottom. This piece of dough should not tear. Place the piece of dough slightly over the center and press down a little. Turn the bread dough slightly and again pull a piece of dough from the bottom outwards and press down on the top. Repeat until the dough has been worked all around. The round dough shape is now complete. If you want to bake a round loaf, flour the top of the dough and place it on baking paper with the floured side facing down. The flour between the dough and the paper ensures that the bread dough does not stick to the paper, allowing it to develop evenly during the rising phase. If, on the other hand, you want to form a long loaf, the round dough remains flour-free at the top. To do this, place the dough on a lightly floured work surface. Make a hollow with the heel of your hand from left to right and gently pull the dough into a square. Now fold the top half into the middle of the hollow and press down from left to right with the heel of your hand. The underside is also folded in (like the top) and pressed down from left to right with the heel of your hand. The hollow should be visible and free of flour. In the last step, the bread dough is rolled up tightly. This joins both sides of the dough over the hollow. A line running from left to right (dough closure) should be visible. Roll the dough in flour all over and place on a baking tray lined with baking paper. The end of the dough should be at the bottom. Cover and leave to rest for approx. 40 minutes, cut in, bake the bread in the preheated oven and let the aroma waft through the house.

Roman Höckele also shows you in the video how easy it is to prepare the dough.