Step Number 9 – Final Shaping

Home 9 The Steps of Baking 9 Step Number 9 – Final Shaping

After the bench rest comes the final shaping. This is the step that determines the shape of your bread.

Be it baguettes, round loaves, oblong ones, bagels, braided loaves, pizzas, ciabattas, focaccias, crackers, flatbreads etc.

Shaping is a skill that takes time to master.

There are many techniques for the many shapes.

After the final shaping it is important to place the bread into baskets or between baker’s linen or be it on a tray.

Remember to make sure that your loaves do not stick because that would be very disappointing. If you are using a basket or a couche, then make sure that it is floured adequatly.

Cover the loaves to prevent a hard crust from forming and leave them for the final fermentation.

Practice makes perfect.

My youtube channel is full or recipes demonstrating every kind of bread shape there is. Check it out!

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

Show/Hide Comments (0 comments)
L

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

More Posts

Step Number 2 – Autolyse

Step Number 2 – Autolyse

Autolysation is (if taken) the second step of baking. The process involves mixing all the flour and water of a dough recipe and leaving it to hydrate. Flour contains two proteins called glutenin and...

read more
Step Number 3 – Mixing

Step Number 3 – Mixing

Mixing in the simplest term is the even distribution of ingredients throughout the dough. But of course, it is more complex than that. The first step of mixing is determining your water temperature....

read more
Step Number 4 – Bulk Fermentation

Step Number 4 – Bulk Fermentation

As soon as you stop kneading your dough fermentation begins. There are several leavening agents that can be used to ferment dough. From a leaven made from a sourdough starter to yeast or yeasted...

read more