Here’s a quick pictorial step-by-step guide on shaping a homemade bread loaf, inspired by my love for fluffy Japanese breads, adapted from Kerbie’s Cravings.
This method can be used on any bread recipes that are not too wet, not necessarily for Japanese bread recipes only.
Divide the dough equally into 2 to 4 parts, depending on the recipe or loaf size.
Use a weighing scale as it is important to have equal size dough portions to have a “neat looking” bread loaf.
Roll out each portion of the dough with a rolling pin into an oval shape.
Fold 1/3 from right edge to the middle and press.
Then fold 1/3 from left to the middle and press.
Flip dough over.
Roll flat, pushing out any trapped air inside the dough, and stretch to about 30cm in length.
Flip dough over again so that the seal faces upward.
Roll into a cylinder, swiss roll style.
Repeat with the other dough pieces.
With the seal facing down, place them accordingly in the bread tin for final proofing, till they rise to fill up 80 to 90% of the container.
Proceed to bake according to recipe.