4 Preshape

Loosely preshaping a piece of dough into a log to begin forming the final shape of a baguette, create a smooth, uniform skin and regulate the strength of the dough.
Loosely preshaping a piece of dough into a round ball to begin forming the final shape of the bread, create a smooth, uniform skin and regulate the strength of the dough.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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