5 Shaping Basic Shapes

Shaping baguettes using the sides of the hands to fold, the heel of the hand to seal and the palms to roll the dough into a long, uniform shape, using even pressure.
Shaping a batard using the length of the fingers to fold, the heel of the hand to seal, and the whole hand and resistance from the table to apply even pressure and tighten the loaf.
Shaping a boule by repeatedly folding the dough onto itself, then using the sides of the hands and resistance from the table to apply even pressure and tighten it into a round ball.
Using a wet towel and a tray filled with seeds to efficiently and evenly moisten a shaped loaf of bread and cover it with an even coating of seeds before the final proofing.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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