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Shaping for a tin

20th February 2018 by Paul Merry

In our series on Table Skills, moulding for a tin is a continuation of the discipline of rolling dough into a tight cylinder. Achieving the tight cylinder is the final action.

Begin by turning the piece out onto the table with its rough side facing up. Proceed to pat out any gas as well as stretch the piece sideways, as shown in the first two pics.


Now you do what, with students, I call a “flip-flop”: turn one end inwards, the other folded over it, so that each movement denotes one-third of the width, as these two pics show.


Before the tight rolling of the cylinder, a preparatory step is to turn it over at the top towards you to have it ready for the rolling. See pic:

And now for the tight rolling. Thumbs have to be placed wide and flat as they exert pressure that ensures the rolling is tight and efficient. Next two pics are the view from each side

As the pressure of the flat thumbs is released you roll it up towards you just a little with the outspread fingers, then return to the flat/wide thumbs position to keep it tight. The action is jerky as you gently push with the fingers, release, then roll a little. Continue with a few of these jerky actions until it is entirely rolled up into a cylinder, as shown in next two pics. Third and final pic shows it being picked up, seam down, to be placed in the tin.


Happy moulding!
Paul

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Filed Under: Baker's Topics

About Paul Merry

BAKER’S TOPICS

  • 20 degree temperature threshold
  • A New Approach To Sourdough Wheat Leaven
  • Autolyse
  • Bagels and the water bath
  • Baker’s Tip: Coarser flours take more water
  • Baker’s Tip: Simple Plaiting
  • Baker’s Tip:. Quantities of different yeasts
  • Baking on a tile
  • Baking on a Tile
  • Chelsea Buns
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  • Dough fermentation: The Fold
  • EASTER BAKING
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  • Large ovens: separate furnace or fire on the floor?
  • Making a cob (Part 1)
  • Making the Round Shape, Both Loose and Tight – Part 1
  • Making the Round Shape, Both Loose and Tight – Part 3
  • Malt, Maltose, Malt Products
  • Oxygen in dough
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  • Plaiting – Part I
  • Poolish
  • Read Paul’s views on “craft”, as they appeared recently in two published articles
  • Rolling Olives & Oil Into Finished Dough
  • Saffron dough cake
  • Salt
  • Scalded flour
  • Shaping for a tin
  • Slashing the loaves
  • Stollen
  • Stoneground Flour
  • Sweet pastry
  • Table skills – Part I
  • Table skills – Part II
  • Temperature chart
  • The “ferment”
  • The baguette
  • The Chelsea Bun
  • The Country Housewife’s Outdoor Cloche Oven, 1897
  • Types Of Yeast
  • Understanding acidity & sourness
  • Use of the Sponge
  • Volume in a loaf
  • Water temperature and yeast
  • Wedding Rolls: How to Make Them
  • What’s special about wood-fired ovens?
  • Working with stoneground flour
PANARY - Teaching Breadmaking Since 1997
Teaching Breadmaking Since 1997
Every PANARY course is taught by Paul Merry, a master craftsman who favours a very practical approach to learning, regardless of any student’s prior experience..

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