Using relaxed bread dough
If your dough is too relaxed to hold its shape, either because the dough is a bit too old or the dough was made with too much liquid, then this is the absolute simplest method. If you need to use the dough right now, it's too late to add more flour. Simple: put the bread into a bread pan and just let it rise for the usual length of time. Maybe the dough will be too loose to slash the surface - but go with it. The bread will bake - maybe not your best ever loaf - but hey, you've still got lunch.
Equipment
- loaf tin size to suit the dough you have leftover
Materials
- release spray, oil or butter
- flour for dusting
Instructions
- spray or grease the loaf tin
- pre-heat your oven to the usual temperature for your loaf, say 200ºC to 220ºC though higher is better.
- flour your work surface and empty the dough and form a ball, coated with a light dusting of flour. Press it into the correct length for the loaf tin.
- Bake for the usual time, or if using a higher temperature, reduce time by about 10 minutes.
- Empty out of the tin and allow to cool on a wire rack
