The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Shaping Loaves

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davidg618's picture
davidg618

Shaping Loaves

I've been trying to teach my hands to shape loaves. It's going slowly. There remains a lot more learning.



These two loaves came from the same dough, and were proofed and baked side-by-side. Nonetheless, they've taken on different profiles. The only difference between the two is how taut I drew the loave's surface tension when I shaped them. The good news: I knew when I'd shaped them both that one was tauter then the other. I considered removing the slack one,  on the right, from it's brotform, and tightening its surface. I chose not to.


I read somewhere, students of the baker's school in Paris are required to come early, each day, and shape fifty baguettes before attending classes. Students attend the school for three years: six days each week. That's roughly 50,000 baguettes. I'm beginning to appreciated why.


And when my shaping skills become barely adequate, there is still scoring to learn.


David G

Comments

LindyD's picture
LindyD

Since you mentioned brotforms, I presume you're shaping boules.


Did you miss David Snyder's tutorial on boule shaping?  It's quite excellent.


Of course, there's always the fabulous videos by Ciril Hitz

LeeYong's picture
LeeYong

I just clicked on Ciril Hitz UTube... it's fabulous! He makes everything so easy - guess the more you do the better you become or at least you start to be more comfortable doing it....


Thanks!


LeeYong

dmsnyder's picture
dmsnyder

What a nice example of how the more you learn, the more you realize how much more there is to learn.


The way, I figure it, I've still got about 53, 722 more baguettes to shape before I can do them well consistently. I'm looking forward to it!


David

Jo_Jo_'s picture
Jo_Jo_

Lol, I was thinking the boule's looked pretty good!  Wondered what the crumb looked like.  I am just happy that my baguette's look a LOT better than the groecery store bought ones do!  I dream of someday having mine consistently look like some of the ones I have seen on this website though....  So much to learn! 


Joanne

davidg618's picture
davidg618

...of the slacker loaf.


This is 40% whole wheat sourdough, at 70% hydration, but with 60% KA Bread Flour making up the balance the dough acted more like 65% hydration. 29% if the flour is prefermented in the levain build. The flavor is extraordinary!


The loaves were were proofed in oblong brotforms, but look like boules in the side-by-side end shot above.


GSnyde's picture
GSnyde

A loaf can only learn when it's well taut.


Glenn

davidg618's picture
davidg618

TFL is blessed to have the Snyder boys.


David G

longhorn's picture
longhorn

Hi David!


Thanks for the great illustration and reminder. The crumb on the slack loaf still looks great but... the profile on the taut loaf is truly lovely!


Bravo!
Jay