September 13, 2008 - 9:38pm
Shaping question
I see many examples of shaping and they're very helpful. I want to shape a decent bâtard. I've seen Janedo's wonderful photos. My basic problem at this point is that the techniques involve flouring the preshape and then doing some folding. Once the dough is floured it doesn't really stick to itself. So, with a floured, preshaped round bit of dough, how do I get it to stick to itself during the bâtard-shaping process? Is that what is happening when people "press gently and firmly" along a seam? Do you keep your fingers floured? (by preshaped I mean the dough has been divided and rested)
Thanks for any help,
:-Paul