Sentences with phrase «longer loaf shape»

Not exact matches

Like this: Day 1 1 pm Feed starter Day 1 9 pm Feed starter Day 2 5 am Make dough Day 2 8 or 9 am (approximately) Shape loaf Day 2 12n (approximately) Bake If you let the starter «overwork» by letting it go too long after the feedings, it will not be as active.

Form the ball into a loaf shape (mine was about 8 - 10 inches long and 4 - 5 inches wide).

You'll want to make sure it's a recipe that calls for between 4 - 5 cups of flour to make sure it fills the pan nicely, and also shape the loaf thinner and longer than you otherwise would.

Take care to shape the loaf thinner and longer than you otherwise would.

Made it for the first time yesterday — fantastic recipe and results — the braiding was a little tricky; next time I will roll the strands skinnier and longer and braid tighter at the start — my loaf had a bit of a wedge shape, wider at the start and narrower at the end.

3 Shape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surShape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surshape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface.

Active dry needs 2, the long first rise (which is the only one instant yeast needs) and then a second rise (usually at least 30 minutes or until doubles in size) after it's been punched down and shaped into a loaf / rolls / whatever.

I ended up using my Bread Cloche that I got at Williams Sonoma (they have two shapes - one like a long loaf pan, and one in a round) and it worked perfectly, no oil and no parchment paper!

Our «Long» (pictured to the left) and Giant Pain de Mie loaves are baked in closed Pullman pans, but we make this dough into other shapes as well.

Lightly wet hands and shape the dough into two loaves approximately 7 inches long x 3.5 inches wide.

For a more traditionally - shaped loaf of sandwich bread, you could also use a loaf pan (again, bake slightly longer).

If you prefer the square shape like the crackers sold in the specialty stores, I would use one 8 x 4 inch loaf pan and simply bake a little longer.

Shape dough into two long slender loaves.

Once the water is close to a simmer, divide the dough into two pieces and pull into long, narrow loaves the shape of miniature French breads.

Gently shape the dough into two oval loaves; or, for longer loaves, two 10» to 11» logs.

(Baking time will depend on your oven, they all vary, and shape of your baking tin - a loaf tin will take a little longer as the cake is deeper).

Separate dough into six pieces, shape into long, skinny loaves, then braid three together to make two Stollen.