6 Shaping Rolls

Shaping a roll by repeatedly folding the dough on itself, then using the thumb and resistance from the table to apply even pressure and tighten it into a round ball. For the most efficient shaping, roll in clockwise circles when rolling with the right hand, and counterclockwise circles when rolling with the left hand.
Shaping a Kaiser roll by pressing a decorative cutter through a small shaped boule before moistening and coating it with seeds. Pressing the cutter completely through the dough creates visibly defined sections in the roll after proofing and baking.
Rolling a preshaped log into an even strand of dough long enough to shape into a knot by applying even pressure in an outward motion with the palms of the hands, then tying the strand into a knot. The length of the strand will vary depending on the desired weight of the roll.
Using the heel of the hand to fold and seal the dough and the palms of the hand to apply even pressure in an outward motion, roll the dough into a even, non-tapered, uniform strand long enough to twist into a double knot. The length will vary depending on the weight of the roll.
Rolling a preshaped log into a uniform strand long enough to shape into a twist by evenly applying pressure in an outward motion with the palms of the hands, then twisting the strand to shape. The length of the strand will vary depending on the desired weight of the roll.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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