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I tried two ways to shape my sandwich loaves and one made a huge difference
For my last three bakes, I made two loaves each time. I shaped one by just rolling it into a log and the other by pressing it flat, folding the sides in, and rolling it tight from the short end. The second way, which I saw in a video, gave me a much taller loaf that didn't spread out flat in the pan. It rose better and sliced nicer. Has anyone else found a shaping step that really fixed their loaf's look?
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