The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Great series on shaping and slashing doughs

wally's picture

Great series on shaping and slashing doughs

Sharon (fishers) posted this video series originally and we both felt it should be easily available to TFL members.  The series, entitled Formes de pains covers a variety of breads, either baguette- or batard-shaped originally, and demonstrates how to decoratively slash them as well.  It's a gold mine of both familiar and less familiar breads you would run across in a French market.




cranbo's picture

The page is a bit slow to load for me this morning, but I'll try later. Thanks for sharing these videos!

tempe's picture

these look great, hopefully I'll have some time tomorrow to watch some of them!  thanks for sharing, tempe

benjamin's picture

Is it just me, or does the person in the video look like they are handling the dough very aggresively/harshly? The finished breads look amazing, don't get me wrong... but I tend to read that the dough should be handled a little more gently following fermentation.

Maybe someone like David, who has been to the SFBI and watched the pro's could wade in here.

Also for la coupe saucisson and la coupe feuille, the loaves are scored immeadiately following shaping. Are they then proofed after scoring?

 I love the look of la coupe feuille, I may try this scoring pattern at the weekend. Of course the video makes it look SO easy, though I imagine it wont be nearly as simple for a mere mortal like myself.

Great post Larry!



Bread Breaddington's picture
Bread Breaddington

I agree, she seemed to be really abusing that dough, I cringed. Seems like terrible technique, but I don't know. The scoring right after shaping confused me too. Maybe it's all just for the video.

Nice shapes though.

bnom's picture

I agree with the comments that it seems like the way the baguette is shaped would smash most of the air bubbles in the dough. I wonder what the crumb is like.


dmsnyder's picture

Re. apparently rough dough handling: What you do not see in the video is that the baker's pressure on the dough is restricted to where she is sealing the seams (except for when she is de-gassing). It looks like she is squishing the whole loaf, but the only part of her hand applying pressure is the heel.

Re. slashing right after shaping: This is often done with pain de metail or pain de siegle, i.e., French rye breads. The reason is the loaves don't spring much in the oven, and this allows the cuts to open up while the loaves are proofing. The sausage and chevron cuts are used primarily for rye breads.

Hope this helps