The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Finally got my shaping down!

CarolinesChef1477's picture
CarolinesChef1477

Finally got my shaping down!

A few months back, I posted asking for advice on how to get a proper bâtard shape. I can finally say that I have learned to do so consistently, while also getting better at developing blisters on the crust. 

thanks for your help everyone! 

-Frank

Mini Oven's picture
Mini Oven

Scroll shaping and looking good!  Got a crumb shot?

idaveindy's picture
idaveindy
Benito's picture
Benito

Nicely done Frank.  To avoid the butts as Mini noticed, you can pinch the ends closed prior to placing the dough in the bannetons.  

Benny

CarolinesChef1477's picture
CarolinesChef1477

Haha! I will try that next time. My lovely girlfriend Caroline has also remarked on this issue. I’ll give it a try.  These were actually Thanksgiving loaves.  In the chaos, I cut the loaves up and served to family before obtaining a strong crumb shot.

Frank

Mark Stone's picture
Mark Stone

Looks great. I hope to one day get there!

Benito's picture
Benito

Don’t worry Mark, if you keep at it and don’t give up, you’ll get there.  I had no end of frustrations happening to me when I first started less than three years ago and I got it eventually.  Keep working on your starter, without a strong starter, nothing else you do later on will seem to work.

Benny