Bread Tech: Swirling Inclusions – Draft in Progress.
This is a draft and your comments and suggestions (good, bad, or indifferent) are very much welcomed.
It does, for illustrative purposes, contain affiliate links.
When your first (and by my choice current) bread machine does not have a “dispersal unit” becoming competent with creating swirl bread techniques is a useful skill.
The simple steps are:
at the end of the last mix/knead cycle,
AND BEFORE The FINAL Fermentation/Rise…
Pause or “Unplug” your bread machine as needed.
1. Remove the dough from you machine and CLOSE THE LID to help with heat retention.
2. The simplest swirl technique is to the then roll out the dough to a long narrow strip on either a large sheet of parchment or a floured board. I prefer paper as it helps with the roll up step.
3. Once the dough is 3/8 to 1/2 inch
or as close as you can manage without tearing,
take a moment to try to make your edges even thinner.
4. Lightly brush the edges with just about any liquid.
5. Spread your filling to within about 1/2 inch of the entire surface
6. Roll as tightly as possible. I use a sort of “jelly roll technique”
(needs illustration)
7. Tuck the edges and shape to the width (long edge) of your pan.
– Usually between about 5 inches for Tall Pans and 6-7 for horizontal bread machine pans or whatever size you are using “outside the box” to bake in your oven.
-To complete the loaf in your machine – Return to bread pan,
8 Inside the box/machine… Restart/Unpause/Plug back in: for final rise/fermentation and bake.
A slightly more complex, but often useful is to create multi layers.
at the end of the last mix/knead cycle, AND BEFORE The FINAL Fermentation/Rise…
Pause or “Unplug” your bread machine as needed.
1. Remove the dough from you machine and CLOSE THE LID to help with heat retention.
2. Divide dough roughly 60/40.
3, Roll out smaller keeping it maybe only 4 inch wide on a floured surface.
4. Rollout the larger quantity of dough on a floured surface to about 5-6 inches width and longer than the strip you prepare fro the small portion of dough. *see note
5. When both are rolled out, spread filling on larger piece leaving a SMALL margin.
6. (needs illustration) using the same sort of methods you would to transfer pie dough to a pan,
place the smaller sheet, floured side down, on top of filled lower sheet and gently laminate.
7. Add filling “Edge to Edge” onto the laminated smaller sheet.
8. Brush the margin with any liquid of your choice, butter, milk, even water
9. Roll doubled sheet as tightly as possible, folding the dampened edges so loaf fits into bread pan.
Note:
1. Once both sheets are rolled out and BEFORE spreading filling, it is helpful to taper the edges.
The thinner margin seals the ends without a huge space with no filling.
2. I usually roll out the larger portion on a sheet of parchment paper that has been floured. The paper is helpful in the rolling process (in my opinion, YMMV)
3.
– If you happen to have one of those rolling pins with different sized rings, put the largest on one edge and the smallest on the other, and run it down each long side. (two steps)
– I use my smallest tapered edge stainless pins
Btw, this dough freezes well. Either as a loaf or cut into rounds for rolls, when well chilled almost frozen.