Step 5: Shaping the Loaves
- Punch down the dough to release excess air.
- Divide the dough into 3–4 equal portions, depending on your desired loaf size.
- Shape each portion into a classic loaf or your favorite form.
Tip: Keep the shapes consistent so they bake evenly.
Step 6: Second Rise
- Place shaped loaves on greased baking trays or in loaf pans.
- Cover loosely and let rise for 30–45 minutes. They should puff up noticeably but not double in size.
This second rise gives your bread a lighter, airier crumb.
Step 7: Baking
- Preheat the oven to 220°C (425°F).
- Optional: Brush the loaves with water or an egg wash for a shiny crust.
- Bake for 25–30 minutes or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.
If you like a crispier crust, place a small oven-safe dish with water at the bottom of the oven to create steam.
Step 8: Cooling and Enjoying
- Remove loaves from the oven and let them cool on a wire rack for at least 20 minutes before slicing.
- Watch your freshly baked bread disappear fast — perfect for sandwiches, toast, or simply with butter.
Tips for Baking Several Loaves Efficiently
- Stagger the loaves: Bake in batches if your oven can’t fit all at once.
- Prep ahead: Mix and knead dough the night before; let it rise in the fridge for a slow fermentation, which enhances flavor.
- Flavor variations: Add garlic, rosemary, or seeds for variety to keep multiple loaves interesting.
Baking multiple loaves at once is not only practical but also incredibly satisfying. There’s nothing like the joy of sharing fresh bread with family or friends, or sneaking a warm slice yourself before it all disappears. With practice, your kitchen will smell like a bakery, and you’ll become the go-to bread maker in your household.
If you want, I can also create a shortcut version for baking multiple loaves simultaneously without waiting long for each rise, perfect if you’re in a rush. Do you want me to make that?
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