How to Form a Loaf of Bread

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Place the Loaf in a Pan

Now to get the loaf ready for the oven.

1. Place the loaf in a bread pan that has been buttered (shortening or spray cooking oil will work as well) and covered in cornmeal.
2. Cover the loaf with a clean towel, and let it rise until it has doubled in size (typically 30 minutes).
3. Bake per the recipe instructions.

Scattering a little cornmeal in the pan before placing the loaf in it is optional. It can help when removing the baked bread from the pan. Experiment with this as every pan, oven, and oil combination is different. You may find that your set-up doesn't require cornmeal.

If You Don't Use a Bread Pan

Not every baker relies on bread pans, and your bread will taste just as good if you do not use one. The typical loaf pan will create a taller loaf that is similar in shape to the loaves you buy at the store. This is because the sides of the pan force the dough to keep its shape while baking.

If you don't have a bread pan, press the two ends closer together, and place the loaf on a greased baking sheet. When baking, the loaf will spread out a bit and create a more oval-shaped loaf. It will have the look of artisan bread or a classic French bread.

While the slices are smaller and not the typical rectangle, they are still great for a dinner side and make nice little sandwiches. They're also useful for a dish like a bruschetta.

Here's a video that I put together this weekend on how to shape, slash and bake a sandwich loaf. Nothing too hard, but it gave me a great excuse to play around with iMovie. Fun!

I hope you all enjoy the video. Here's a link. Hopefully, it'll show up as an embedded video soon.

If you want to learn more, please visit our website Loaf Bread Forming Line.