Fresh from the oven
Say hello to gorgeous looking breads with baker-owner of Nick Vina Artisan Bakery, Nick Chua’s tips on shaping, braiding and rolling dough.
Rolling a French baguette
Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough around, and repeat: fold, then flatten. Repeat this whole process until the dough has elongated. With the seam side down, cup your fingers and gently roll the dough into a 16-inch log. Your goal is to achieve a 15-inch baguette, so 16 inches allows for the slight shrinkage once you’re done rolling. Taper each end of the log slightly to create the baguette’s typical “pointy” end.
Shaping a boule
It’s important to prevent your hands from sticking excessively to the dough as you’re shaping. This can incorporate unwanted raw flour into the dough. If your hands do begin to stick, slide them along the bench (work surface) to gather a dusting of flour. Just as the amount of flour on your hands is important, so too is the flour on the bench. The key to shaping a boule, using each of the following methods, is to rely on the bench to slightly tug on the dough as you drag it across. If you use too much flour the dough will slide too easily, and will not be able to develop sufficient tension.
Braiding a challah
Roll each piece into a long rope, about 20 inches. If the dough starts to shrink back as you roll, cover it and let it rest again for about 10 minutes, then resume rolling. The short rest gives the gluten a chance to relax. Pinch together the ends of the strands so that all six strands are joined at one end. Mentally number the positions of these strands 1 to 6, going left to right. The outermost strand on the left is #1; the outermost strand on the right is #6. While the individual strands will move, this numbering of positions will remain the same: from left to right, the order of the strands is 1, 2, 3, 4, 5, 6.
Scoring
As a general rule, it’s best to have a speedy, sure hand when scoring. Hold the blade lightly between your fingers but in a firmly locked hand, and move with a single, smooth cutting motion. If the blade drags against the dough, don’t fret. Continue with the cut and things will typically smooth out in the bake. If the blade drags excessively, this can be a sign that the dough has most likely been proofed for too long and has started to lose structural integrity. Proof the dough for less time, or at a lower temperature, next time. Warm dough can be slightly more challenging to score than cold dough proofed in the fridge. The latter has a tight, firm surface that holds its shape as the sharp blade cuts through.