Notice the similarities between these 3 loaves I have baked? I started shaping my bread this way when I was learning to bake cottony soft Japanese-style milk loaf. I have since been using this method whenever the dough is not too sticky to handle. If they are too sticky, I will go back to this easier method.
The taro loaf dough I mixed yesterday looked perfect for this after a 2-hour bulk rise. So here we go:
A simple poke test tells me that the dough is done with the bulk rise.
Divide the dough into 3 equal portions, shape each into a ball and let them “relax” aside, while we start working on the first piece.
Flatten the dough into long oval shape, pushing out any air pockets in the dough. This is to get rid of large holes inside the baked bread.
Fold in both sides,
and flatten again with rolling pin.
Flip the piece over,
use the rolling pin to flatten and push out any visible air pockets of the underside of the dough.
Roll the dough up, swiss roll style,
to get this.
Rotate the rolled up dough 90 degrees, and flatten the dough again into a long piece.
Then roll up the dough once more time.
Pinch to seal the dough.
With the seam side facing downwards, place the first piece of shaped dough inside the Pullman tin, arrange it in the center.
Repeat with the remaining 2 portions, and cover with a towel to let it proof.
When the dough has risen to reach the top of the pan, the bread is ready to be baked according to the recipe.