Shaping practice for an amature?
Does anyone know of ways to practice shaping loafs that are suitable for amatures? I seem to struggle with shaping more than anything else at the moment and I'm looking for ways to practice. I only consume about 3 loafs per week in my house which seriously limits my time handling dough. I imagine that it would be must easier to learn the techniques to shape baggettes, battards, and boules if you were shaping loafs for a few hours each day. My total shaping time is more like 30 minutes/week. I've watched all the youtube videos I can find but I just don't seem to be getting it yet. My battards tend to be too flat and too long with an inconsistent overall shape (typically thin in the middle and fatter on the ends). My first attempts at a boule usually result in a circular loaf, albeit a rather flat one.