"Shaped dough" refers to the process of forming or molding dough into a specific shape, such as a round loaf or a pretzel.
Full definition
Regarding the sticky dough I discovered that using a piece of plastic wrap to
shape dough on pan made it easy and kept my hands clean.
The recipe below calls
for shaping the dough into two large loaves, which are typically cut into wedges for serving.
Then shape the dough into a disc, cover it with plastic wrap, and let it rest in the refrigerator for 1 hour, or up to 2 days.
Using lightly floured hands,
gently shape dough into 2 balls, then turn them on to a lightly floured surface.
The trick is to flour your hands very well
before shaping the dough into a rectangular log (the dough can be very sticky).
Lightly dust a clean surface with flour,
roughly shape the dough into a rectangle and roll it out to a thickness of about 5 mm.
If using cookie
sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat.
You can
also shape the dough balls and roll them in sugar a day ahead, and then refrigerate those in a zipper bag until you're ready to bake.
Take a large baking tray and place the dough onto tray and
shape the dough in to square shape.
Shape dough on a well - floured surface with lightly floured hands into 2 (1 - inch - thick) ropes.
Also almost no rise after the one hour proving you suggest
before shaping the dough, and not enough after the 3 hours proof in the basket.
Lightly
shape dough into a flat disk with your hands and wrap loosely with plastic wrap.
Tip:
After shaping the dough, place a small buttered Pyrex dish in the center of the ring to make sure it doesn't close while rising.
To make homemade soft pretzel bites, follow this recipe and then instead
of shaping the dough into pretzels, just cut it into little nuggets!
You can bake the bread in a bread pan, but I
usually shape the dough in a ball and bake in a cake tin for a round loaf because that is what grammy did.
Let
shaped dough rise in a warm, draft - free place until doubled in size (dough should be just puffing over top of pan), about 1 hour.
Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a
dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins
Try shaping the dough into small bun - shaped loaves, rather than one large one - perfect for Sunday tea with Cheddar and olives
I form wedges from
circular shaped dough which makes for a nice end presentation, accompanied by apricot fruit spread and Devon cream.
Hi Clara, I can't say I had great success in a loaf pan, but I will
sometimes shape the dough into a square log instead of two rounds for sandwich bread!
Also,
Deb shapes her dough into a square before cutting into individual scones, my dough wanted to go circular, so I went with it - I ended up cutting the disc shape into six large wedges.
For directions on
shaping dough see my Sourdough Burger Buns recipe for instructions.