Larry K. asked in Food & DrinkCooking & Recipes · 1 decade ago

My bread always loses its shape and ends up wide and flat. Can someone help me make a decent loaf of bread?

I'm currently using Julia childs' cook book and following the directions carefully. It doesn't matter. The shaped loaf always spreads out, and when baked, has a dense texture with small air spaces. If I attempt to slash the tops, the loaf collapses more completely. HELP!!


I don't need a recipie and I shouldn't need a loaf pan (or couche). I'm using Julia Childs' cook book (complete with pictures). I CAN'T duplicate her results.

Two of your answers are helpful, but I'm still hoping for a REASON for the small holes, the dense product (I let it double in size), the spreading, and the collapse(when slashed). More answers....Please!

5 Answers

  • 1 decade ago
    Favorite Answer

    Very Basic Bread

    1 pound bread flour, plus extra for shaping

    1 teaspoon instant rapid rise yeast

    2 teaspoons honey

    10 ounces bottled or filtered water

    2 teaspoons kosher salt

    2 quarts hot water

    Vegetable oil, for greasing the rising container

    2 tablespoons cornmeal

    1/3 cup water

    1 tablespoon cornstarch

    Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.

    Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it.

    While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.

    Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours.

    Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.

    Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it.

    Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F.

    Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.

    Source(s): Recipe courtesy Alton Brown, 2005 Show: Good Eats Episode: Dr. Strangeloaf
  • 1 decade ago

    When you slash the dough, use the sharpest knife you have and don't go more than 1/4 inch deep. If the knife drags, spray the dough with oil or with release spray like Pam.

    Your bread is spreading because the gluten is relaxed. You could try to add more flour and knead until you have arms like Popeye, or try a form. You could gently wrap the dough in parchment paper and use clothespins to hold it shut, so that the dough is forced lenghwise. King Arthur Flour has a bread form called a couche (koo-shay) but it's sort of spendy. Here's a photo to give you an idea - I made my own by cutting a one-pound coffee can in half.

  • 1 decade ago

    I assume you are 'not' using a lof pan...if you were the bread would not be 'wide & flat'.

    Invest in a loaf pan......if you don't want to spend the $$....use a cast iron skillet....make a round loaf of bread.

    Slashing the tops....ummmm....I don't remember my mother....greandmother doing this.

  • Keith
    Lv 4
    4 years ago


    Source(s): How to Work Wood
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  • 1 decade ago

    YOu need a loaf pan! That shapes the dough upwards. don't make slashes the top till it's baked for a few minutes and the dough has stopped rising.

    There are different sizes. You know rolls will work without a pan cause they are touching each other and are forced upward when they rise..

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