Last Saturday night I decided to try baking bagels.  I had just received my order of KAF Sir Lancelot flour, so I turned to Hamelman's "Bread" and used his straight dough bagel recipe (which I later discovered is the same recipe used by our good friend, baker Norm).  Happily, my Artisan mixer survived, but due to my own lack of planning, at 11:45 p.m. I was staring at three pounds of very stiff dough, ready to be shaped into bagels.  

I cut the dough into four-ounce chunks, rolled each piece into a 10-inch long log, then shaped it by wrapping it around my hand and sealing the ends. By then it was well after midnight, I was half asleep, and did something really stupid: I moved the bagels to parchment covered baking pans.  No oil spray, cornmeal, or semolina flour on the parchment.  Into the refrigerator they went for the night.  Didn't discover the consequences until the next day - but that's a topic for a thread on "stupid bread tricks."

Miraculously I managed to bake 13 wonderful bagels, thanks to the restorative powers of good Sir Lancelot and lots of boiling water laced with malt syrup.  

I've seen comments here about just rolling the dough into a ball, then poking your finger through the center.  Is this as effective as the technique noted above?   

Have any of you used canvas or linen covered bagel boards?  Do these make any major difference in the end product?

The KAF high-gluten flour produced a wonderfully chewy texture.  It was so impressive, I ordered six more bags.

Can anyone direct me to a sight that explains and draws out the different shapes of Danish. I can sure make the dough but the finished product does not look to professional.

Thanks Everyone. I look forward to hearing from some of you.

Northwoodie

Fresh Loafians,
I just made a short video on pre shaping and shaping baguettes using the Anis 75% hydration dough.  If you'd like to check out the entry in my blog it's this entry: http://www.thefreshloaf.com/node/9959/more-anis-baguettes

If you'd like to just see the video, here it is.
I never quite got the 'classical technique' of shaping them, so this is the 'only way I can do it' style.
-Mark
http://thebackhomebakery.com

The Fresh Loafers, This is the latest video where I'm working with some higher hydration (68%) doughs. Both of the breads are 'originals', and if you'd like to see the recipes you can probe around here for them or email me at the bakery. Anyway, I hope you like it. I decided to forego music this time and just add commentary. Nothing witty, strictly business. -Mark

ok, so i tried the my daily bread recipe: http://www.thefreshloaf.com/recipes/mydailybread.
here's my preferment/poolish. no picture after the 18 hr ferment.

liquidy. bubbly after 18 hours.

Hey Loafians,

This is the next video in the long awaited and eagerly anticipated series (OK, maybe not). It's on shaping dough, and I hope you enjoy it.

-Mark

http://youtube.com/watch?v=7MVHDdDtuRc

Hi Everyone,

 I'm currently baking a country levain raised bread. Every time I shape it the seam always seems to come apart. Does anyone else have this problem, and potentially a solution?

During my bulk ferment I do lightly oil the dough (is this detremental to shaping). 

I shape it and bench it for 15 minutes before final shaping. I do let it rise in a banneton.

 Thanks for your help and happy baking,

Ryan

Hi all,

This weekend I decided to make the "Grainy Wholw Wheat and Seeds with Apricots, Prunes, and Raisins" bread from Amy's Bread. I've been eyeing this recipe for quite some time. 

Hi,

My sourdough isn't turning out as a nice boule shape. It seems to flatten after it's long proof on the bench (it's still quite active, as it rises/ flattens out in the oven) into a flattish shape. Am I not developing enough gluten in the initial mix? Something to do with humidity or temperature of proof? Starter activity? Old flour?

The bread still tastes quite good,with nice crumb structure; but it'd be nice to have a good shape. Any advice would be appreciated. I am using Rose Levy Beranbaum's The Bread Bible, basic soudough boule.

I would like some information and help on shaping fendu loaves.  I found only two entries on this site as follows:

Floyd’s beautiful fendu loaf:

http://www.thefreshloaf.com/node/487/hamelman-breads