Shaping Breads: Exotic Shapes
Braided Rolls
This bread consists of twelve balls of dough in the center surrounded by two outside ropes. The baker that made this started with 3lb of challah dough to which he added raisins.
He made the balls 2.5oz each (30 oz) and use the remainder for the two ropes: 9oz each. Once he shaped the balls and placed them on parchment in two triangles of six (bases touching), he used a tape measure to figure out how long his outside ropes needed to be: 40 inches.
This worked out perfectly so you can use these ratios: 60-65% of the dough for the 12 balls, the rest for the ropes.
To the right are similar shapes, but only four dough balls are used in the center - this could have been made using a different technique, but it sure looks similar.
Croatian Star Shape
Shape 3 long strands of dough as shown in the pictures below. Then cross them like spokes of a wheel creating 6 spokes. Coil up each end to create a round bread shape.
Poppy Seed Babka
The practice of cutting rolled, filled doughs (such as babka, strudel, or stromboli) in half to expose the filling is a technique that likely evolved alongside the desire to showcase lamination (layers) and to ensure even cooking, with modern, visually-focused presentations becoming highly popular in the 2010s. While the concept of filled dough exists for centuries, the specific presentation of cutting to show the spiral or filling cross-section gained popularity in mainstream bakeries and has grown significantly in recent years as Instagram-friendly food.
Once the dough has completed its first proof, roll the dough out on a lightly floured surface, into a rectangle (18 by 12 inch, for instance). With an offset spatula, spread the filling over the whole dough, leaving a 3/4" strip clear at the bottom edge to allow it to be pinched after the dough is rolled.
Suggested Fillings:
- Poppy seed
- Chocolate or nutella
- Blueberry or raspberry
1. Loaf Shape: Starting at the far end, roll the dough tightly into a log, and pinch the end of the dough into the roll at the end. Roll the dough so the seam is at the bottom. Using a very sharp long knife (like a carving knife), use long strokes to slice the dough roll down the middle lengthwise to create two long slices, with the inside filling facing upwards.
To create the twist, focus on keeping the sliced filling side facing upward. Starting in the MIDDLE and working your way to one end, gently fold one strand over the other and pinch the ends together. Repeat folding the other side from the middle to the end, with the interior facing upwards. Pinch the ends together.
Gently lift the dough into a greased and parchment lined loaf pan, tucking the ends in to the pan.
Cover the dough with a non-stick sprayed sheet of plastic wrap, and place into a warm place to rise again.
2. Ring Shape
Roll up dough into a log, bring log together to create a wreath and bring together ends of log and secure seems. Pull out on the wreath to stretch the dough.
With kitchen shears, cut slits in the dough about 1/2” – 3/4” apart. Shape cut slits into a wreath by turning one piece in toward the center. Turn the pieces so the filling displays as shown. As you are shaping the wreath pull dough away. Cover dough and let rise.
Once baked dust with a little confectioner’s sugar, if desired.
3. Star Shape
Also see Cinnamon Star Bread
Gently deflate the dough and divide it into 4 equal pieces. Shape each piece into a ball and let rest briefly while you prepare the filling.
Roll each ball into an 11-inch circle. Place the first circle on a parchment-lined baking sheet and spread with one-third of the filling, leaving a small border around the edge. Repeat with two more layers, then top with the final dough circle.
Mark the center, then cut 16 (the picture has only 12) evenly spaced strips from the center outward, leaving the middle intact. Twist two strips away from each other, twist once more so that the top side is facing up again, then pinch the ends together. Repeat all the way around to form the star.
