Is there a pattern that when sliced into bread dough - causes the bread to be fairly level?
When I bake bread, every loaf tens to swell in the center and each end of the loaf is smaller. The result is that sandwiches cut from different sections of the loaf vary dramatically in size.
I asked a question on this forum about a bread lame and a commenter mentioned that slices in bread dough changes how the bread swells during baking. Is there a pattern, that when sliced into dough, causes the bread to not swell so much in the center? So that there is not as large a variation in bread slices cut from one end to the other?
Best Answer
If it is a standard white loaf with close crumb, would be known as Toastbrot in Germany ie nice even slices.
Either 3 equal tightly rolled balls or a 3 strand braid (ends tucked under) in the loaf tin, will help the raising to be more even.
For truly flat top, tin needs a lid.
For a nice 'M' top, a knife or better, a metal scraper, dipped in oil, is poked lengthwise to a depth of an inch. Helps a bit with evenness of top but mostly it prevents sides from ripping.
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What is slashing in bread making?
Scoring is slashing the dough with a blade or a sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during \u201coven spring.\u201d Easier said then done!Why does my bread rise unevenly?
When the dough isn't given enough time to rise, the uneven heat from the oven can cause the process to happen unevenly by speeding it up in some parts of the dough more than others. This is what creates the lid-lifting effect and results in a loaf with a split along one side and some of the middle splurging out.Why do you slash bread before baking?
Scoring is the process of cutting a slash in the surface of bread dough before baking. Bread dough rapidly expands when it is first placed in the oven (an effect known as \u201coven spring\u201d), and scoring controls this expansion. Bakers score their loaves to prevent them from cracking\u2014and to give the dough a helpful boost.What is the purpose of scoring bread?
Most bread bakers score the dough with a blade (or lame) to create a weak point and direct the rapid expansion. Without this step, dough can open in unexpected areas and in a rather chaotic manner.Avoid this STUPID MISTAKE when Scoring Doughs
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Answer 2
For consistent bread shape, especially for sandwiches, you need to use a bread/loaf baking pan.
The pan sides will restrict the bread to rise in one direction only in a more uniform fashion.
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