Bread Loaf Top Eveness

[stscam]

We have a restaurant customer who wants us to make challah loaves for his french toast. He'd like a loaf to yield as much as possible, so the question begs: is there a way to ensure a more even lengthwise top to the bread? He won't be using the heels, but still, he'd like to get as many consistently sized slices as he can.

Any thoughts?

Cheers,

Steve Smith

[achevres]

One option would be to use a pain de mie or pullman loaf pan, which has a lid and thus the dough expands into an even shape: Pain de mie pan. The shape would be squarish and not oval, but definitely all the same. Then again, that would be a lot of new pans to buy

[Beanie]

More choices for pullman pans here for alot less money than King Arthur. Your best bet is to locate a bakery equipment store selling used smallwares.

[Baggy]

Another idea – try adjusting the water in the dough mix. When a loaf has a steeply domed top, you can increase the water by 10% or more, making the top less domed. Add too much water and the top will collapse and have a hollow (and less overall volume). There is a middle ground…

[UnConundrum]

I think you need just a little more info from your customer. IMHO, there's two parts to a challah, the dough and the shape/appearance. If all he's concerned about is the dough/taste, then I agree with the suggestions that you get a pan to bake it in, making standard loaves. On the other hand, if he's looking for the shinny crust and maybe poppy seeds, I'd suggest a long braid. Deppending on your ovens and peels, you should be able to get a pretty long braided challah that will have a somewhat consistent shape with little waste at the ends.

I'm sorry, just re-read your heading. Obviously, if eveness means flat, a braid won't help. If you're trying to avoid a dome effect and you're looking for consistency, I think it will.

Edited August 28, 2007 by UnConundrum (log)