Pre-Shaping and Resting

After the dough has been mixed and has completed its prescribed proofing or bulk fermentation time, it is ready to be divided. Most of the recipes call for dividing the dough into two pieces. While a family member won’t reject a loaf that isn’t exactly the same weight as the other, the loaves will bake most similarly if they are the same size. If you have a scale (which we strongly recommend), you can be precise in dividing the dough.

After the dough has been divided, it’s time to gently round the piece of dough if making a round loaf or a batard (football shape), or into a cylinder shape if the final shape is to be a baguette. The purpose of this step is to add strength to the dough as well as to gently release some of the carbon dioxide that has been produced and to get those little microorganisms in the dough back in contact with their food.