Shape Rye Bread Dough

Shape Rye Bread Dough
My name is Brandon Sarkis on behalf of Expert Village and today I am going to show you how to make rye bread. So what were going to do is fold our bread in like this and roll our corners under and were going to try to make a ball out of it so you just keep kneading inward and you'll know that your doing it right when you feel the outside of your dough cause when you do this you are actually exposing the inside and when the outside starts to feel a little sticky or tear apart like this your know you have broken thru to the other side which is what we are trying to do. Were going to even this out and texturize it. you could put this back in the mixer at this point but I?m all for doing it by hand. You want to make you don?t get any parts where the dough does not stick to itself because it means there is too much flour in one spot and not enough in another. So what we are looking for, you don?t want to work it too much because you get a dense really thick bread. Which is what we want to try to avoid now were are going to take our knife and cut it into two different loaves or styles. I'm going to cut it right down the center. this is a good time to check the consistency of the dough. if you were to see separated fold lines in here that means you have too much flour in the middle, you over floured the layers when you folded it in and when it rises your going to have these weird bubbles in the layers and that is not going to work. The first piece of dough were going to do take the exposed side and turn it inside out and exposing that side outward and folding all of the dryer parts inside of the bread. See how I am kind of working it. grab hold of the sides and pull them and smash them together and pinch them down. Work it evenly all the way around and there is going to be my round loaf. Try to evenly distribute the dough throughout the shape. Fairly evenly. this is going to become the bottom as it will have a few seams on it. Not a lot just a few, this is going to be your top, roll the ends under a little bit to give it that nice loaf shape and transfer these to pans.