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Bread Shaping

By November 29, 2012

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Bread shapes baton and epi before baking

How you shape your bread dough directly determines the quality of bread which comes out of the oven. Especially hearth breads, which are baked directly on the stone with no bread pan, need something called surface tension to hold the dough together. The surface tension is created by lining gluten strands up and stretching them around the rest of the dough. Although this sounds complicated, with good shaping techniques, surface tension is automatically created and you will end up with a nice, high loaf.

Check out this step by step on how to form a baton shaped loaf, which is a shorter baguette shape. Also, you can make something called an epi, or sheaf of wheat, directly after shaping the baton.

Photo J.McGavin

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