Process

Shaping

You might say: moulding, forming

Dividing, pre-shaping and shaping the dough into loaves.

What it does

Transforms divided and preshaped dough into a final form with a tight outer skin.

Ask

Does the shaped loaf hold its form with a taut skin and no tears?

What to look for

1. Dough pieces move from loose rounds to a taut finished loaf
2. A scraper, bench and proofing basket sit around the shaped dough

Parts

• Divide and pre-shape: Dividing bulk dough into pieces scaled to a desired weight, then gently gathering each piece.
• Bench rest: A short rest between the pre-shape and the final shape.
• Final shape: Forming each piece into its finished shape with a tight outer skin.
• Surface tension: The taut outer skin a baker builds by dragging the dough against the work surface.
• Proofing basket: A floured basket, or a floured linen cloth (couche), that supports shaped dough during the final proof.

Sources

1. Maurizio Leo, Shaping bread dough, articleThe result of shaping is a smooth dough with a tight outer skin, which is then placed in a proofing basket or bowl for the dough’s second (or final) rise.

Use it on your project

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