Return to Barry Harmon's Artisan Bread Baking

Shaping discussion. After dividing the dough into 18-20 ounce / 510-570 gram pieces, and shaping the one on the right. This is done by flattening the dough into a rectangle and folding the corners over. Any method that gets the dough into an oblong shape will work. Notice the bubbles in the two doughs on the left, the sign of a very alive dough.

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