{"id":6738,"date":"2026-01-10T11:37:48","date_gmt":"2026-01-10T10:37:48","guid":{"rendered":"https:\/\/www.kovasztunder.hu\/?page_id=6738"},"modified":"2026-01-11T09:26:24","modified_gmt":"2026-01-11T08:26:24","slug":"the-bread-formazasa-cipo-vs-loaf","status":"publish","type":"page","link":"https:\/\/www.kovasztunder.hu\/en\/the-bread-formazasa-cipo-vs-loaf","title":{"rendered":"Shaping the bread: shoe vs loaf"},"content":{"rendered":"

(Supplementary material to the Beginner's Handbook)<\/em> The book will be available soon!<\/strong><\/em><\/p>\n\n\n\n

Your dough has risen beautifully, full of bubbles... and now comes the panic: how will you turn this soft mass into a nice, tall loaf of bread? The secret is formatted in<\/strong> and the at a stretch<\/strong> lies in.<\/p>\n\n\n\n

If you don't stretch the \"skin\" of the dough, the bread will spread out in the oven like a flatbread. But if you shape it well, the dough will be forced to rise. Let's see how to do it!<\/p>\n\n\n\n

Which form should I choose?<\/h3>\n\n\n\n

Before you start, you should decide what shape you want your bread to be. Both have their advantages.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

1. The Shoe - The Round Form<\/strong><\/p>\n\n\n\n

Why is it good?<\/strong> This is the most classic, ancient form of bread. It bakes evenly, and most home baking pans (iron footed, jena dish) are round, so it fits best.<\/p>\n\n\n\n

Disadvantages:<\/strong> The size of the slices varies: the slices cut from the middle of the bread are huge, while the ends are quite small.<\/p>\n\n\n\n

For beginners:<\/strong> I absolutely recommend this one first!<\/strong> The rolling technique is simpler, easier to \"feel\" the tightness and harder to mess up than the vecni.<\/p>\n\n\n\n\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

2. The Loaf - The Oval Form<\/strong><\/p>\n\n\n\n

For beginners:<\/strong> If you're confident with your dough (you've made your first 5-10 successful loaves) and have an oval loaf pan, then go for it!<\/p>\n\n\n\n

Why is it good?<\/strong> It is a favourite of modern artisan bakeries. It's much more practical because the slices are roughly the same size along the length of the bread.<\/p>\n\n\n\n

Disadvantages:<\/strong> The shaping is a bit more technical. If you wrap it too tight, it won't roll properly; too loose, it will flow and flatten.<\/p>\n\n\n\n

Pre-formatting vs. final formatting<\/h3>\n\n\n\n

Many people skip the pre-forming, but it is important!<\/p>\n\n\n\n

    \n
  1. Pre-formatting:<\/strong> When you roll the dough out onto the counter, just loosely flatten it into a ball. No need to pull it tight!<\/li>\n\n\n\n
  2. Rest:<\/strong> Then leave it covered on the counter 10-20 minutes<\/strong>. During this time, the dough will \"relax\", loosen up and it will be much easier to shape the final shape without tearing.<\/li>\n<\/ol>\n\n\n\n

    1. Shaping the Shoe<\/h3>\n\n\n\n

    For the round sectional door and the iron leg baking.<\/em><\/p>\n\n\n\n

    The technique:<\/strong><\/p>\n\n\n\n

      \n
    1. Lightly flour the top of the loaf and flip it over (the floured half should be on the bottom).<\/li>\n\n\n\n
    2. Fold the edges in half in a circle, as if you were wrapping a baguette.<\/li>\n\n\n\n
    3. Flip the dough over (the plain half should be on top).<\/li>\n\n\n\n
    4. Put your two palms behind the pasta on the counter.<\/li>\n\n\n\n
    5. Start pulling the dough towards you, so that the edge of your palm turns slightly under the dough.<\/li>\n\n\n\n
    6. Spin, pull, spin, pull.<\/li>\n\n\n\n
    7. You'll see the top getting firmer and smoother. When it's ready, you can put it in the beard door (upside down!).<\/li>\n<\/ol>\n\n\n\n

      2. Shaping the loaf<\/h3>\n\n\n\n

      For the oval section door.<\/em><\/p>\n\n\n\n

      The technique:<\/strong><\/p>\n\n\n\n

        \n
      1. Carefully flatten the rested dough out into a rectangle (don't squeeze all the air out of it).<\/li>\n\n\n\n
      2. Fold the two corners above in half, as if you were folding a paper airplane. Now you have a \"roof\".<\/li>\n\n\n\n
      3. Start rolling the dough from the top down.<\/li>\n\n\n\n
      4. With each winding, push the fold in with your thumb to keep it taut.<\/li>\n\n\n\n
      5. When you get to the end, pinch the \"slush\" (seam) at the bottom of the dough firmly with your fingers.<\/li>\n\n\n\n
      6. Roll it a bit to make it even and it can go into the oval section (with the slushes up!).<\/li>\n<\/ol>\n\n\n\n

        Tip:<\/strong> The most common formatting error is overcrowding<\/strong>. If the counter is clean of flour, the dough will slide and you won't be able to tighten the bottom. Just put a little flour on top of the dough, the counter should be (almost) empty, so that it sticks a little!<\/p>","protected":false},"excerpt":{"rendered":"

        (Supplementary material to the Beginner's Handbook) The book will be available soon! Your dough has risen beautifully, full of bubbles... and now comes the panic: how do you turn this soft mass into a nice, tall loaf of bread? The secret is in the shaping and firmness. If you don't stretch the \"skin\" of the dough, the bread will spread out in the oven like a pie. But if you shape it well, the ...<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"class_list":["post-6738","page","type-page","status-publish","hentry"],"yoast_head":"\nA keny\u00e9r form\u00e1z\u00e1sa: Cip\u00f3 vs Vekni - Kov\u00e1szT\u00fcnd\u00e9r<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kovasztunder.hu\/en\/the-bread-formazasa-cipo-vs-loaf\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A keny\u00e9r form\u00e1z\u00e1sa: Cip\u00f3 vs Vekni\" \/>\n<meta property=\"og:description\" content=\"(A Kezd\u0151 Kov\u00e1szosok K\u00e9zik\u00f6nyve kieg\u00e9sz\u00edt\u0151 anyaga) A k\u00f6nyv hamarosan rendelhet\u0151 lesz! 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