Process

Final shape

You might say: shaping a loaf, boule, batard

Forming each piece into its finished shape with a tight outer skin.

What it does

Decides the loaf's form and how it will rise in the oven.

Ask

Which shape, and is the skin tight and the seam sealed?

What to look for

1. Round, oval, long and pan-shaped dough pieces sit side by side
2. A smooth outer skin closes over each seam

Catalogue: Shape

• Boule: The simplest round loaf shape.
• Bâtard: An oval, torpedo-shaped loaf.
• Baguette: A long, thin loaf with a high crust-to-crumb ratio.
• Pan loaf: A loaf shaped to use the structure of a sandwich-bread pan.

Sources

1. Maurizio Leo, Shaping bread dough, articlethe shape affects the characteristics of the bread

Use it on your project

teardown-apply: hold "Final shape" (final-shape) from the teardown at https://teardownatlas.com/bread/ against my project

Paste it into a coding agent that has the teardown skills.

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