How do i get my bread loafs to turn out round?

Question

I Have been trying to make baguettes and loafs of bread, which turn out tasting fine, but they don't brown enough and they come out very flat instead of tube shaped or loaf shaped. how do i fix these problems. Also my oven goes to 550 degrees, how close is that to a real french oven?

Answer 1

Sam --I have two suggetions.

#1-- wash bread with an egg wash lightly with a soft pastery brush after slashing with sharp knife just before placing in oven. 1 egg and 1/4 cup water beaten  togeather will wash 5 or 6 loaves of bread and more baguettes.

#2 place loaves or baguettes on a sheet pan that has been sprinkeled with plain corn meal heavy

enough to cover pan with a thin coat of corn  meal. Do not give bread a full proof. Place in a PRE HEATED 400*F oven 5 to 7 minutes sooner than you are now doing BAKE FOR ABOUT 20 MINUTES or untill a nice golden brown this will give you a brown shiney crust and the loaves will be more rounded.injoy your bread making.    jim b

Answer 2

Flat bread?  I suspect your yeast is inactive!  Or else, it's over-risen and falls by the time it hits the heat, unable to support it's own structure.

Also, use those forms to help baguettes crisp up and stay in shape... pic here:  http://www.kingarthurflour.com/shop/deta...

I have no idea what a real french oven can hit temp-wise, but I'll bet 550ºF is close.

Answer 3

I use a stoneware round baking dish to get the round one.  

Answer 4

YEAH I HAD THAT PROBLEM NOT TOO LONG AGO!!!!hahahh, your oven temp.is fine, but what i do is take them out halfway when their cooked set them out for a minute or two and put them back in..it works for me

Answer 5

I'm not sure what you're doing wrong but if you roll dough with your hands into a tube shape, it will bake up looking like a baguette.  French oven, English oven, Polish oven, doesn't matter.  Follow the recipe directions for the heat you need.  Usually 385 for about 20 minutes is average.

Answer 6

If you're baking bread free-form and without a pan, you should be using a stiff dough and not a loose, soft white bread-dough.  

To get a round shape, you could use a "brotformen," or bread form, but they can be pricey.

http://www.fantes.com/brotforms.html

King Arthur Flour sells a baker's couche that forms your bread into a tube shape while it's rising, but they're pricey at US$21.95. I made my own by cutting a 1-LB coffee can lengthwise

http://www.kingarthurflour.com/items/Bak...